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INGREDIENTS

Cooking spray ; for pan
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
5 Large eggs separated
1 c. sugar ; divided
1 tsp. pure vanilla extract
1/2 c. milk
1/4 c. butter melted and cooled
FOR THE FILLING
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
1/2 c. milk
1 tsp. pure vanilla extract
FOR THE WHIPPED CREAM
2 c. heavy cream
1/2 c. sugar
1/4 c. cinnamon-sugar
sliced strawberries ; for serving

INSTRUCTIONS

Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt. Set aside.

In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff and ribbons trail behind the beaters then beat in vanilla and set aside.

In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining sugar and continue beating until stiff peaks form.

Add yolk mixture to the dry ingredients and beat together. Add in milk and cooled butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out clean, 30? Minutes. Let cool.

Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.

When ready to serve make the whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.

NOTES

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Tres Leches Cake

Cooking spray for pan
1 1/2  c. all-purpose flour 
1 1/2  tsp. baking powder 
1/2  tsp. salt 
5 Large eggs separated 
1  c. sugar divided
1  tsp. pure vanilla extract 
1/2  c. milk 
1/4  c. butter melted and cooled 
  FOR THE FILLING 
1  (14-oz.) can sweetened condensed milk 
1  (12-oz.) can evaporated milk 
1/2  c. milk 
1  tsp. pure vanilla extract 
  FOR THE WHIPPED CREAM 
2  c. heavy cream 
1/2  c. sugar 
1/4  c. cinnamon-sugar 
  sliced strawberries for serving

Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt. Set aside.
In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff and ribbons trail behind the beaters then beat in vanilla and set aside.
In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining sugar and continue beating until stiff peaks form.
Add yolk mixture to the dry ingredients and beat together. Add in milk and cooled butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out clean, 30? Minutes. Let cool.
Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
When ready to serve make the whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.

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Nutrition

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Serving Size: 1 (1274g)
Recipe Makes: 1

Calories: 1875
Calories from Fat: 1118 (60%)

Amt Per Serving		% DV

	Total Fat 124.2g	166 %
	Saturated Fat 38.7g	194 %
	Monounsaturated Fat 47.6g
	Polyunsanturated Fat 17g
Cholesterol 5287.5mg		1627 %
Sodium 2331.4mg		80 %
Potassium 1675.6mg		44 %
Total Carbohydrate 32.1g		9 %
	Dietary Fiber 0g	0 %
	Sugars, other 32.1g
Protein 157.2g		225 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1875

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