Classic Tres Leches Cake

• 4 large eggs,
• , room temperature
• 2/3 cup sugar, divided
• 2/3 cup cake flour
• Dash salt
• 3/4 cup heavy whipping cream
• 3/4 cup evaporated milk
• 3/4 cup sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon rum extract
• 1-1/4 cups heavy whipping cream
• 3 tablespoons sugar
• Optional: Dulce de leche or sliced fresh strawberries

1. Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper.
2. Meanwhile, preheat oven to 350u0b0. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.
3. Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.
4. Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
5. Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours.
6. For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.

eggs, sugar, cake flour, salt, heavy whipping cream, milk, condensed milk, vanilla, rum, heavy whipping cream, sugar, fresh strawberries

Taken from www.tasteofhome.com/recipes/classic-tres-leches-cake/ (may not work)