Mexican Food Journal
Tres leches cake, or “three milks” cake in Spanish, is a classic dessert served throughout Mexico and other Latin American countries.
- Sponge Cake
- 1 cup all-purpose flour or cake flour sifted
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 6 large eggs room temperature
Make the Sponge Cake
Preheat oven to 356 degrees F and bring eggs to room temperature for easier beating. Separate egg whites and egg yolks into two small bowls.
Sift flour using a fine mesh strainer or flour sifter.
Pour egg yolks, vanilla and ½ cup sugar into the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer.
Beat egg yolks until uniform, smooth, pale yellow and doubled in volume. Pour mixture into a separate bowl.
Wash and dry the stand mixing bowl and whisk, add egg whites to the bowl and beat on high speed. This is the secret to a light and spongy cake.
Slowly add half of the remaining sugar and beat until soft peaks form.
There are no comments. Be the first to add one.