Tres Leches Cake ~ From The Pioneer Woman Cooks

For Sponge Cake
1 c flour
1 1/2 t baking powder
1/4 t salt
5 eggs, separated
1 c sugar, divided
1 t vanilla
1/3 c milk

Tres Leches
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream

For Frosting
1 pint heavy cream, for whipping
3 T powdered sugar

Preheat oven to 350°. Generously spray 9x13 inch pan with non-stick cooking spray. Combine flour, baking powder, and salt in a large bowl. In separate bowl, beat egg yolks with 3/4 c sugar on high speed until yolks are pale yellow. Gently stir in milk and vanilla. Pour egg yolk mixture over flour mixture and stir just until combined.

Beat egg whites on high speed until soft peaks form. With mixer on, pour in remaining 1/4 c sugar and beat until egg whites are stiff but not dry. Add approximately 1 c egg whites into yolk mixture to lighten, stir well. Fold remaining egg white mixture in very gently until just combined.

Pour into prepared pan and spread evenly. Bake for 35 to 45 minutes or until toothpick comes out clean. Turn cake out onto a rimmed platter and cool completely. When cake is cool, cut off outer dry edges and pierce top surface with fork several times.

Combine condensed milk, evaporated milk, and 1/4 c heavy cream in a small pitcher. Slowly drizzle all but 1 c of milk mixture, pouring all the way to edges of cake. Allow cake to absorb milk for 30 minutes.

Whip 1 pint heavy cream with 3 T powdered sugar until soft peaks form. Spread evenly over top and sides of cake. Decorate cake with whole or chopped maraschino cherries, if desired. Cut into squares and serve. Refrigerate leftovers loosely covered. Serves 12.

Chef's Note: I preferred the flavor and texture the next day as it was thoroughly cold but still spongy and moist. However, I took the whipped cream off my slice as I thought it was too rich with all the condensed/evaporated milk. I suppose I could have eaten it with the whipped cream if I had a smaller piece... but who am I kidding?!