Ingredients

For the 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

1 tsp Baking powder

1 tsp Vanilla extract

¼ tsp Salt

½ tsp Lemon juice (or ¼ tsp cream of tartar)

For the milk bath

80 g (3 oz) Sweetened condensed milk

100 g (3.5 oz) Heavy cream

100 g (3.5 oz) Milk

1 tsp Vanilla extract

¼ tsp Salt

For the whipped cream topping

250 g (9 oz) Heavy cream

1 - 2 tbsp Sugar

½ tsp Vanilla extract

Method

For the cake

In 1 bowl, beat the egg whites, with ½ tsp of lemon juice. Once foamy add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl mix milk, egg yolks, vanilla and dry ingredients.

Gently combine both mixtures together without deflating the egg whites.

Pour the batter in a greased and lined with parchment paper 8 inch pan 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 milk bath

Combine milk, heavy cream, sweetened condensed milk and vanilla.

For the whipped cream topping

Whip together heavy cream, sugar and vanilla.

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 onto a platter like I did in the video. It's up to you, depending what texture you prefer. Top the cake with berries, or serve them on the side.