Saleh’s Plate · By Saleh Alkhalifa

Tres Leches Cake

A light vanilla sponge soaked with three milks, finished with softly whipped cream, cinnamon, and fresh strawberries. We made this while stuck at home during COVID because we wanted to try something completely new, and it quickly became a favorite.

Ingredients

Vanilla sponge

  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp fine salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk
  • 2 tsp vanilla extract

Three-milk soak

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup whole milk
  • 1 tsp vanilla extract

Whipped topping

  • 1½ cups cold heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon, for dusting
  • 8 strawberries, hulled and sliced

For the pan

  • Butter or neutral oil, for greasing

Instructions

  1. Heat the oven to 350°F (177°C). Lightly grease a 9-by-13-inch baking dish. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the egg yolks with ¾ cup of the sugar on high speed for 2–3 minutes, until pale, thick, and ribbon-like. Mix in the ⅓ cup whole milk and vanilla, then gently fold in the flour mixture just until combined.
  3. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until glossy medium-stiff peaks form. Fold one-third of the whites into the batter to lighten it, then gently fold in the rest without deflating the mixture.
  4. Spread the batter evenly in the prepared dish. Bake for 25–28 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes.
  5. Whisk the evaporated milk, sweetened condensed milk, ½ cup whole milk, and vanilla together. Poke the cooled cake all over with a skewer or fork, reaching nearly to the bottom. Slowly pour the milk mixture across the entire surface, pausing to let it absorb evenly.
  6. Cover and refrigerate for at least 4 hours, preferably overnight, so the sponge can absorb the milk completely while retaining its structure.
  7. Beat the cold heavy cream, powdered sugar, and vanilla to medium peaks. Spread it evenly over the chilled cake. Dust lightly with cinnamon and arrange the sliced strawberries on top.
  8. Cut the cake cold with a clean sharp knife, wiping the blade between slices. Serve directly from the baking dish and keep chilled until ready to eat.