Have you ever experienced deja vu while tasting something? That happened to me today. I saw a Tres Leches Cake on The Best Thing I Ever Ate recently and remembered seeing a recipe on The Pioneer Woman. I had to bake that sponge cake. It was a must. I'd never heard of this cake before but when I took my first bite . . . it happened. Not sure where I had this cake. No matter. I will make this again and again.
If you like the tutorial see here on The Pioneer Woman Cooks!
1 cup flour
1 1/2 t. Baking Powder
1/4 t. Salt
5 whole Eggs
1 C. Sugar, Divided
1 t. Vanilla
1/3 C. Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 C. Heavy Cream
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
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 stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in 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. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.