Ingredients

For the sponge cake

2 Egg yolks

4 Egg whites

100 g (½ cup) Sugar

130 g (½ cup + 1 tbsp) Milk

120 g (¾ cup + 1 tbsp) All purpose flour

3 tbsp Melted butter

The zest of 2 lemons

The juice of 1 lemon

1 tsp Baking powder

1 tsp Vanilla extract

¼ tsp Salt

¼ tsp Cream of tartar (or ½ tsp lemon juice to add to the meringue)

For the lemon cream bath

50 g (1.5 oz) Sweetened Condensed Milk

100 g (3.5 oz) Heavy Cream

70 g (2.5 oz) Milk

The zest of 1 lemon

¼ tsp Salt

For the lemon mousse

250 g  (9 oz) Heavy cream

The zest of 2 lemons

4 tbsp Mascarpone

2 tbsp Sugar

½ tsp Vanilla extract

Method

For the sponge cake

In a large bowl, beat the egg whites with ½ tsp of lemon juice. Once they’ve begun to foam, add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl, mix the milk, egg yolks, butter, vanilla, lemon zest and dry ingredients.

Gently fold both mixtures together without deflating the egg whites.

Pour the batter into a greased 8 inch pan lined with parchment paper, and bake the cake in a preheated oven at 160 °C (320 °F) for 20 - 25 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the lemon cream bath

Mix together heavy cream, milk, condensed milk, grated lemon zest and salt.

Strain the mixture, and pour the mixture over the sponge cake. Refrigerate for at least one hour.

For the lemon mousse

Whip the heavy cream with the sugar, lemon zest and mascarpone.

Tips

Leave the cake to soak for at least one hour. Traditional tres leches is served directly in its baking tray with the excess milk. You can either serve it that way, or transfer it to a platter. It's up to you, depending what texture you prefer.