Ingredients

For the sponge cake

5 Egg whites

100 g (3.5 oz) Strawberry jam, smooth and seedless

50 g (4 tbsp) Sugar

120 g (8 tbsp) Milk

120 g (¾ cup) All purpose flour

1 tsp Baking powder

¼ tsp Salt

50 g (3 tbsp) Melted butter or oil

1 tsp (add it to the milk) Vanilla extract

A few drops of food coloring (optional)

For the strawberry milk bath

80 g  (3 oz) Evaporated milk

100 g (3.5 oz) Heavy cream

100 g (3.5 oz) Milk

1 tsp Vanilla extract

Strawberry jam, smooth and seedless (add to your liking)

¼ tsp Salt

For the whipped cream

250 g  (1 cup) Heavy cream

3 - 4 tbsp Strawberry jam, smooth and seedless

A few drops of food coloring (optional)

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 the strawberry jam, and whip egg whites until stiff peaks. Add food coloring if desired.

In another bowl, mix the milk, egg yolks, butter, vanilla 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 strawberry milk bath

Mix together the three milks, the vanilla extract and the jam.

Carefully pour the mixture over the sponge cake and refrigerate at least for one hour.

For the whipped cream

Whip together the heavy cream and jam.

Tips

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