“Tres Leches Cake”

Serves: 6-8
Preparation time: 20 minutes
Cooking time: 30 minutes plus overnight chilling

Digging your spoon into this milk soaked cake is an absolute treat! Going the extra mile and whipping the egg whites separately really is worth it, as it results in a fluffy and light cake. Make sure you leave plenty of room for dessert, you’ll be wanting seconds!


  • 1 cup flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 eggs, separated
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 can condensed milk
  • 1 can evaporated milk
  • ¼ cup thickened cream

For topping

  • 300ml thickened cream
  • 1 tsp vanilla extract
  • 250g strawberries, thinly sliced


  • Pre-heat oven for 180 degrees Celsius. Grease and flour a 9×13 oven proof dish. Or prepare two 8inch
  • Place the flour, baking powder and salt in a bowl and mix. Next place the eggs yolks, vanilla extract and ¾ cup of the sugar in a bowl and whisk until it turns pale and creamy. Add the egg yolk mixture into the flour and whisk with milk until combined.
  • Next place the egg whites in a clean bowl and beat until soft peaks form. Gradually add ¼ cup of sugar and beat until the mixture is glossy and white.
  • Fold in the egg white in the flour mixture gently until combined. Pour the batter into prepared pan and bake in oven for about 30 minutes or till skewer comes out clean.
  • Meanwhile, combine the condensed milk, evaporated milk and cream in a jug. When the cake is cooked, poke holes in it with a toothpick.
  • Pour the milk mixture over the cake. Cool the cake in the fridge over-night. The cake is best baked in the dish that you plan to serve it in as removing the cake from pan once it is soaked with milk is difficult.
  • When ready to serve, Prepare the topping. Place the cream and vanilla in a bowl. Whip the thickened cream with an electric beater until soft peaks form. Spread the cream over the cake and top with strawberries.

Words & Photos by Thooha Adley (Thooha)