Combine flour, baking powder, and salt in a large bowl.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
Stir in milk and vanilla.
Pour egg yolk mixture over the flour mixture and fold very gently until combined.
Beat egg whites on high speed until soft peaks form.
With the mixer on, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff, but not dry.
Fold egg white mixture into the batter very gently, until just combined (no more white streaks).
Pour into prepared pan and spread batter evenly.
Bake for 35 to 45 minutes or until a toothpick comes out clean.
Turn cake out onto a rimmed platter or baking sheet and allow to cool.
Combine evaporated milk, condensed milk and 1/4 cup heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times. Slowly drizzle ALL BUT 1 CUP of the milk mixture taking care to get as much around the edges of the cake as you can. (Discard extra cup of milk, or give it to your kids as a "special drink.")
Allow the cake to absorb the milk mixture for 30 minutes in the refrigerator.
Whip 1 3/4 cups heavy cream with 3 Tbsp sugar until thick and spreadable.
Spread over the top and sides of the cake.
Cut into squares, top with sliced strawberries and serve.
*The heavy cream needed for this recipe is equivalent to 1 pint or 2 cups for the cake and icing.Recipe shared by: Amber at Dessert Now, Dinner Later!And lightly altered from The Pioneer WomanStore, covered, in the refrigerator
Tres Leches Cake
Amount Per Serving (1 g)
Calories 428Calories from Fat 198
% Daily Value*
Saturated Fat 13g81%
Vitamin A 852IU17%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes
Keyword: cake, cinco de mayo, evaporated milk, heavy cream, mexican, milk, strawberries, sweetened condensed milk, whipped cream