Tres Leches Cake

A light sponge soaked in three milks and topped with softly whipped cream and a dusting of cinnamon.

TIME BREAKDOWN
Prep: 25 min
Cook: 35 min
Total: 1 hour (plus 4 hours chilling)
Vegetarian
✅
Nuts
❌
Serves
12 people
Difficulty
Easy

Ingredients

  • 5 eggs, separated
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 80ml whole milk
  • 397g tin condensed milk
  • 410g tin evaporated milk
  • 120ml double cream
  • 400ml double cream, for the topping
  • 2 tbsp icing sugar
  • 1 tsp ground cinnamon

Method

  1. Preheat the oven to 180°C (160°C fan). Grease and line a 23 x 33cm baking tin.

  2. Whisk the egg yolks with 150g of the sugar until pale and thick. Mix in the vanilla and 80ml milk, then fold in the flour, baking powder and salt.

  3. Whisk the egg whites to soft peaks, add the remaining sugar and whisk to stiff peaks. Fold into the batter in three additions.

  4. Pour into the tin and bake for 25 to 30 minutes until golden and springy. Cool completely in the tin.

  5. Whisk together the condensed milk, evaporated milk and 120ml cream. Prick the sponge all over with a fork and slowly pour over the milk mixture.

  6. Chill for at least 4 hours. Whip the 400ml cream with the icing sugar to soft peaks, spread over the cake and dust with cinnamon.