The best tres leches cake

Name: The best tres leches cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 40 g unsalted butter; 1 tsp vanilla bean paste; 6 large free range eggs, separated; 200 g caster sugar; 175 g plain flour; 1 tsp baking powder; ½ tsp table salt

Meaning ‘three milks’ in Spanish, as three types of milk are mixed into the soaking syrup – condensed, evaporated and whole. Each brings its own flavour dimension, creating a sweet, creamy, concentrated soak that seeps into an airy sponge cake, designed to absorb as much delicious liquid as possible without becoming soggy. Try Martha Collison's version.

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Vegetarian

Makes16 squares
CourseCake
Prepare45 mins
Cook30 mins
Total time1 hr 15 mins
Pluscooling and soaking

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For the sponge

40g unsalted butter
1 tsp vanilla bean paste
6 large free range eggs, separated
200g caster sugar
175g plain flour
1 tsp baking powder
½ tsp table salt

For the tres leches soak

170g can evaporated milk
397g can can condensed milk
150ml whole milk
½ tsp vanilla bean paste

For the topping

450ml double cream

In a small saucepan, melt the butter over a medium heat and allow to bubble and foam, stirring occasionally. After a few minutes, the butter will begin to brown and take on a nutty aroma. Remove from the heat immediately, stir in 1 tsp vanilla bean paste and set aside to cool slightly.
Preheat the oven to 180ºC, gas mark 4. Using a pastry brush, grease the sides of a 23x33cm rectangular cake tin with a small amount of melted browned butter, and line the base with a sheet of baking parchment.
In a large bowl with an electric hand mixer (or stand mixer with whisk attachment), whisk the egg yolks and caster sugar together for 8-10 minutes until airy and pale yellow. The mixture should leave a thick trail when you pull the beaters out that lasts for a few seconds.
Clean the beaters. In a separate bowl, beat the egg whites until they hold stiff peaks. Combine the flour, baking powder and salt in another bowl.
Gently sift the flour mixture over the top of the beaten egg yolks and sugar mixture, folding gently with a spatula until just combined. Drizzle the cooled browned butter around the edge of the bowl, then fold through, keeping as much air in as possible.
Using a spoon, dollop the whipped egg whites onto the top of the batter, then fold again until no large lumps of egg white remain, and the mixture looks aerated and smooth.
Pour the batter into the prepared tin and spread out evenly. Bake for 25-30 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. Run a palette knife around the edges of the tin if needed to release the sponge, then allow the cake to cool completely in the tin.
When ready to serve, whip the double cream in a large bowl until soft peaks form. Spread the whipped cream generously over the top of the soaked cake, smoothing it out with a spatula. Slice into squares and serve with plenty of fresh strawberries, if liked.

Cook’s tip

Browned butter
The browned butter I fold through my cake isn’t traditional to tres leches, but the gentle nuttiness imparts a delicious flavour that complements the milks, and having melted butter to hand makes it easier to line the tin too.

Make ahead
This is the perfect make-ahead dessert for parties or hosting, as the undecorated cake will happily soak in the fridge for up to 3-5 days. Top with cream before serving.

All about the aeration
A light-textured, sponge-like cake is key to the success of this, as it creates the structure needed to hold all the milk syrup. Use an electric hand mixer and make sure not to overmix the batter when folding it together – mix until ingredients are just combined.

Typical values per item when made using specific products in recipe