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Tres Leches (three milk's) cake, is a super light sponge made by whipping egg whites into the batter mix. Once baked the sponge is soaked in sweet milk and topped with whipped cream and strawberries. Do not let the seasons stop you from making this cake it works equally as well with blackberries or raspberries, a firm favourite at CC HQ.


  1. Preheat oven to 160oC 
  2. Line the bottom of the tray with parchment paper and butter, leave the sides of the tray un buttered to allow the batter to climb up the side and not collapse on itself. 
  3. In a large bowl, beat the egg whites with egg beater until soft peaks, slowly add sugar, beating until the whites are stiff and shiny. 
  4. Put egg yolks into another large bowl and beat until fluffy and pale yellow, add the vanilla and beat for another minute. 
  5. Gently fold the egg yolk mixture into the egg white mixture. Fold in the flour 1/4 cup at a time; batter may look a little streaky. 
  6. Pour the batter into baking pan and bake until a toothpick comes out clean approx. 22- 25 minutes. The top might be lightly brown and will feel slightly spongy, leave to cool on a rack. 
  7. Invert the cake in the pan onto a board, remove pan and paper. Thinly slice off the sides of the cake to expose the white interior. Then overturn the board to get the cake back into the pan delicately. Poke holes in the cake with a fork. 
  8. Make the sauce by combining all the kinds of milk, pour over the cake, cover and refrigerate for at least two hours. 
  9. Whip cream until soft peaks, add the sugar and beat until firm. Spread the whipped cream over the top of the cake flat and even. Mark out 12 portions. 
  10. Put sliced strawberries on each portion as you serve.