This cake is perfect for summer picnics and bbq’s! While it does require refrigeration, its cold, creamy and hits the spot! You can change it up by adding fresh fruit, coconut, more cinnamon, chocolate….
Yields one 9 x 13 cake
Cake
1 1/4 Cups cake flour
1/2 Tsp salt
1 Tsp baking powder
5 Large eggs, separated
1 Cup granulated sugar
1 Tsp vanilla extract
1/3 Cup oil
1/2 Cup whole milk
To make the cake:
Preheat oven to 325 f.
Whip the egg white to stiff peaks. Set aside.
Whisk egg yolks and sugar until pale yellow and ribbon form. Add vanilla and oil/ Whisk until incorporated.
Add in half the flour mixture, mix, add the milk, mix, add the rest of the flour and mix.
Fold in egg white carefully, don’t deflate the batter!
Pour into a well greased pan. Bake @ 325 f 30-40 minutes, until golden brown and springs back at the touch.
Let cool 30 minutes.
Three Milks
1 Cup whole milk
1 Cup (14 oz can) sweetened condensed milk
1 Cup evaporated milk or heavy cream
Mix well
Using a chop stick or skewer, poke holes in cake and pour milk mixture over the cake evenly. Cover and refrigerate an hour,
Whipped Cream Frosting
1 1/2 Cups heavy whipping cream, very cold
1/4 Cup powdered sugar
1/2 Tsp vanilla extract
Whip cream half way and add vanilla and sugar. Whip the rest of the way until light and fluffy (don’t over whip it, it will turn to butter!)
Frost cooled cake! Sprinkle with a little ground cinnamon on top!
Yummy!
Check out my Tres Leches Cake vid: https://www.youtube.com/watch?v=Gyjvmw9Ryh4
Enjoy!
~J~
