“Light not so sweet” Tres leches cake

Here’s sharing recipe for the tres leches cake I baked and brought to our “Taco Monday”.

“Light not so sweet” Tres leches cake

Sponge Cake
1 1/2 cups unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon almond flavoring

In a medium-sized mixing bowl, whisk together the flour, baking powder and salt; set them aside. In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.  Add 1/2 cup sugar gradually and continue beating until stiff peaks form.  Set them aside.

In a separate bowl, beat the egg yolks until they’re pale yellow, thick and fluffy.  Add the remaining 1 cup sugar and continue beating until the mixture falls from the beaters in ribbons.  Add the 1/3 cup cold water and flavorings to the egg yolk mixture, then stir in the dry ingredients. Gently fold in the beaten egg whites.

Grease and flour a 9 x 13-inch pan.  Spoon the batter into the pan, and level it with a spatula.  Bake the cake in a preheated 350 degrees F oven for 28 to 30 minutes, until a wooden skewer inserted in the center comes out clean.  Let the cake cool in the pan for 20 minutes

Tres Leches Soaking Mix:
3/4 cup evaporated milk
1/2 cup sweetened condensed milk
1/3 cup heavy cream
1 tablespoon rum or brandy or 2 teaspoons vanilla extract

Whisk together the three milks and the rum or brandy if you are using it. While the cake is in the pan, poke holes all over the cake using fork.  Slowly pour the liquid over the cooled cake.  Refrigerate for three hours, or overnight if possible.

Frost with cool whip and garnish top with chopped maraschino cherries.
More photos from our Taco Monday Party…