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Classic Tres Leches Cake

The authentic Tres Leches or "three milks" soaked cake that's one of our Mexican favorites. 
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Ingredients
  

For the sponge:

  • 1 cup flour (all-purpose or whole wheat)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar (or salt)
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

The "three milks" soaking mixture:

  • 1 small (12 ounce) can evaporated milk
  • 1 small (14 ounce) can sweetened condensed milk (or a bit less)
  • 1/4 cup whole milk
  • 2-3 tablespoons dark rum optional

For the topping:

  • 1 pint heavy whipping cream In India: 1 packet whole cream combined with 1/2 cup of the thick part of a well-chilled Amul fresh cream packet
  • ground cinnamon (to finish)

Instructions
 

  • Preheat oven to 350F
  • Line a 9x13'' pan with parchment; grease and flour the parchment.
  • Combine flour, baking powder, and salt in a large bowl. Set aside.
  • Separate the eggs into two separate bowls, taking care that the bowl holding the whites is clean and grease-free (or your whites won't whip).
  • Whip the egg yolks high speed with 3/4 cup sugar pale yellow, thick, and creamy. Add the 1/3 cup milk and vanilla; stir to combine.
  • Pour the egg yolk mixture over the flour mixture and stir gently until barely combined.
  • Next, beat the the egg whites on high speed until foamy. Add the 1/4 teaspoon cream of tartar, and follow gradually with the remaining 1/4 cup of sugar. Continue whipping until you have stiff peaks.
  • Fold egg whites into the yolk-flour batter gently, just until combined. Do not overmix.
  • Pour the batter into your prepared pan. Smooth the top, or rap the pan a few times on the counter top to even the surface.
  • Bake for 25-30 minutes, or until a toothpick/cake tester inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool for 10 minutes.
  • Then invert the cake onto a rack, peel off the parchment, and invert back into the same baking pan. Now allow it to cool completely.
  • In the meantime, combine the evaporated milk, sweetened condensed milk (to taste), whole milk, and rum (if using) in a small bowl. Use a toothpick or tester to poke holes all over the cake.
  • Slowly pour the milk mixture over the cake, drizzling it into the edges and covering the surface as evenly as you can.
  • Refrigerate the cake for at least 1 hour, to allow it to soak up the milks and chill completely.
  • When you're ready, whip the cream (or creams, if you're working in an Indian kitchen) until stiff peaks form. Spread over the top of the cake. Chill again for an hour to allow the cream to set.
  • To serve, cut the cake into squares and dust with cinnamon. Serve with cut fruits of your choice--mango, pomegranate, strawberries or other berries, and kiwi go incredibly well with this inimitable cake. 

Notes

If you're one of those who reduces the sugar in most cake recipes, for this one you could cut the sugar added to the egg yolks to 1/2 a cup, and also use more evaporated milk in place of sweetened condensed.