A deliciously moist cake made with three types of milk: sweetened condensed, cream, and evaporated milk. Perfect for any occasion.
Preheat oven to 350°F.
Butter a 9"x11" glass pan, then lightly flour.
Separate the eggs from the yolks and place them in different bowls.
In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.
Sift together the flour, baking powder and salt into a bowl.
In another bowl beat the whites until they form soft peaks.
Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully. Try not to deflate the air whipped into the eggs.
Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.
In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk.
Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.
Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.
*I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook.