Tres Leches Cake

Preheat the oven to 350 degrees F (180 degrees C).

Spray the bottom of a 13x9-inch pan with Nonstick Cooking Spray (as needed) and cover with a piece of parchment. Be careful not to spray the sides of your baking pan as you want the cake to climb up the sides as it bakes.

In a large, clean mixing bowl, whip the egg whites (6) until foamy with a hand mixer on low speed. Then turn the speed to high and slowly add in Granulated Sugar (1/2 cup) as you whip. Continue whipping until reaching a shiny, medium-stiff peak state, about 2-3 minutes. Keep in the fridge while working on the next steps.

In a medium mixing bowl, whisk together the All-Purpose Flour (2 cups), Baking Powder (2 tsp), and Salt (as needed). In another large mixing bowl, beat the egg yolks and Granulated Sugar (1/2 cup) on high speed until pale and reaches a ribbon consistency, about 3 minutes.

Lower the hand mixer to low speed and add Whole Milk (1/2 cup) to the egg yolk mixture, continue beating as you add in the flour mixture until fully combined. Try not to overmix the batter.

With a spatula, scoop a big dollop of egg white into the batter and mix roughly to loosen it. Then add the remaining egg whites in two batches and fold gently until fully incorporated. Be careful not to deflate the batter.

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, until the top is slightly golden brown or a toothpick comes out clean.

As the cake is baking, prepare the soaking liquid. In a large mixing bowl, whisk together the remaining Whole Milk (1 cup), Sweetened Condensed Milk (1 can), Evaporated Milk (1 can), and Vanilla Extract (1 tsp) until fully mixed.

Once the cake is done, let it set for 5 minutes then loosen the edges with a spatula.

Using a fork or a toothpick, poke holes all over the cake so it can better absorb the soaking liquid. Pour the soaking liquid evenly over the cake one cup at a time, allowing the cake to absorb the moisture for 3-5 minutes each time before adding more. Once done, cover the pan with plastic wrap and leave it in the fridge overnight (or up to 24 hours).

Before serving, whip the Heavy Cream (2 cups) with Powdered Confectioners Sugar (1 Tbsp) to soft peaks and top the cake with the whipped cream. Sprinkle some Ground Cinnamon (to taste) on top for a more interesting look and extra flavor.

Slice and serve.