Tres Leches

• Sponge Cake
• 1 1/2 cups all purpose flour
• 1 tablespoons baking powder
• 2 teaspoons ground cinnamon
• 4 eggs, separated
• 1 1/2 cup sugar
• 1/2 cup milk
• Milk Syrup
• 1 can evaporated milk (12 oz.)
• 1 can sweetened condensed milk (14 oz.)
• 1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)
• 1 teaspoon vanilla extract

1. For Sponge Cake:
2. Preheat oven to 350u0b0F. Grease and flour cake pan.
3. Sift flour with baking powder and cinnamon.
4. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time.
5. Alternate adding the flour mixture and the milk.
6. Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.
7. For Milk Syrup:
8. In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)
9. To Assemble:
10. Unmold cake while slightly warm. Place cake on serving platter and spoon milk syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used.
11. Makes 1 10x3-inch cake

cake, flour, baking powder, ground cinnamon, eggs, sugar, milk, milk syrup, milk, condensed milk, heavy cream, vanilla

Taken from www.epicurious.com/recipes/member/views/tres-leches-1211245 (may not work)