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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 fresh seasonal fruit.


  1. Preheat oven to 160oC 
  2. Line the bottom of the tray with parchment paper and butter, leave the sides of the tray unbuttered 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; the batter may look a little streaky. 
  6. Pour the batter into the 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, it will sink a little or to ensure the cake keeps its rise, cool upside down, using four same size cups to proper each corner, so the cake is suspended without touching the surface below.
  7. When completely cool, turn the cake out onto a board, remove the pan and peel off the 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.