Tres Leches Cake

Submitted by: Katie Lowder

Cake:
6 large eggs, separated
2 Cups sugar
2 Cups flour
2 tsp baking powder
½ Cup Whole milk
1 tsp vanilla

Cream topping:
1 (14oz) can evaporated milk
1 (14 oz) can Condensed milk
1 Cup heavy cream

To make cake: Preheat the oven to 350 degrees. Lightly grease and flour a 9 X 13 inch baking dish and set aside.

In a bowl with a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks (this takes a long time). Add egg yolks 1 at a time, beating well after each.

Stir together flour and baking powder and add to the egg mixture, alternating with the milk. (do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make cream topping: In a blender combine the evaporated milk, condensed milk, and heavy cream. Blend on high speed.

Remove the cake form the oven and while still warm, poke holes with a fork all over cake. Pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve with strawberries and whipped cream on top.