Tres Leches Cake

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with 3/4 cup (150g) sugar on high speed until pale yellow. Stir in milk and vanilla extract.
4. Gently fold in the flour mixture into the egg yolk mixture until just combined.
5. In another large bowl, beat egg whites on high speed until soft peaks form. Gradually add remaining 1/4 cup (50g) sugar and beat until stiff peaks form.
6. Fold the egg whites into the batter gently, until no white streaks remain. Pour batter into prepared baking dish.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan on a wire rack.
8. In a small bowl, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream. Poke holes all over the cooled cake with a fork and slowly pour the milk mixture over the cake.
9. Cover and refrigerate the cake for at least 4 hours or overnight, allowing it to soak up the milk mixture.
10. Before serving, beat 1 cup heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the cake. Garnish with fresh berries or a sprinkle of cinnamon if desired.