Description
An iconic, soaked, impossibly moist sponge cake that honors Mexican Independence Day. This homemade version is light, fluffy, and perfectly balanced, featuring a three-milk soak and a dramatic meringue topping.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup (120ml) whole milk
- 2 cups (480ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch pan with butter or non-stick spray and line with parchment paper if desired.
- Separate eggs, placing whites in one clean bowl and yolks in another.
- Whip egg yolks with half the sugar (1/2 cup) on high speed until pale yellow and thick, about 3 minutes.
- Whip egg whites on high until foamy, then slowly add remaining sugar. Continue whipping until stiff peaks form.
- Add vanilla to the yolk mixture. Gently fold egg whites into yolks in three batches using a spatula until mostly uniform.
- Sift flour and salt over the batter. Fold gently until no dry streaks remain.
- Pour batter into prepared pan and bake for 25-30 minutes until golden brown and springs back when touched. Cool completely in the pan on a wire rack.
- While cake cools, whisk together evaporated milk, condensed milk, and whole milk.
- Once cake is cool, poke holes all over the surface with a fork. Pour milk mixture slowly over the cake and let absorb for 20 minutes.
- In a cold bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over the soaked cake. Create peaks with an offset spatula and dust with cinnamon.
- Refrigerate for at least 2 hours, preferably overnight, before serving.
Notes
Ensure eggs are room temperature for best whipping results. Use cold cream and chilled bowls for the topping. The cake improves in flavor and texture when made ahead and chilled overnight. Do not freeze, as the texture changes upon thawing.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1/12 of cake
- Calories: 380
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: Mexican Tres Leches Cake, homemade tres leches, Mexican Independence Day dessert, soaked sponge cake, easy dessert recipe, holiday baking