Name: Strawberry tres leches cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: flavourless oil (such as vegetable), for the tin -; 4 eggs, separated -; 200g caster sugar -; 1 tsp vanilla extract -; 200g plain flour -; 1 tsp baking powder -; 200ml milk -; 410g can evaporated milk -; 200ml sweetened condensed milk -; 400g strawberries, hulled and sliced -; 2 tbsp icing sugar -; 400ml double cream -; pinch of ground cinnamon -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry tres leches cake

1. flavourless oil (such as vegetable), for the tin -

2. 4 eggs, separated -

3. 200g caster sugar -

4. 1 tsp vanilla extract -

5. 200g plain flour -

6. 1 tsp baking powder -

7. 200ml milk -

8. 410g can evaporated milk -

9. 200ml sweetened condensed milk -

10. 400g strawberries, hulled and sliced -

11. 2 tbsp icing sugar -

12. 400ml double cream -

13. pinch of ground cinnamon -

How to cook deliciously - Strawberry tres leches cake

1. Stage

Heat the oven to 180C/160C fan/ gas 4. Lightly oil the base and sides of a 20 x 30cm cake tin and line with baking parchment. Put the egg whites in a large bowl with a pinch of salt and beat using an electric whisk until foamy, about 3 mins. Add 150g of the caster sugar, a spoonful at a time, whisking until thick and glossy.

2. Stage

In a separate bowl, beat the egg yolks, remaining caster sugar and vanilla together for 2 mins until pale and foamy. Add the flour, baking powder and 100ml milk, and use a spatula to fold everything together.

3. Stage

Add a large spoonful of the whisked egg whites and beat in to loosen the mixture, then gently fold in the remaining egg whites using a large metal spoon (be careful not to over-stir so you don’t knock out the air). The batter should be smooth.

4. Stage

Pour the batter into the prepared tin, level the surface and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated and condensed milks along with the remaining 100ml fresh milk, then set aside until needed.

5. Stage

Remove the sponge from the oven and leave to cool in the tin for 20 mins. Invert into a deep baking tray or tin – it needs to be deep enough to hold the sponge and the milk mixture. Remove the parchment from the sponge and poke holes over the surface with a skewer. Pour over half the milk mixture and leave to soak for 10 mins – at this stage, most of the liquid should have soaked in. Pour over the rest of the milk mixture – it will pool around the sponge, but will absorb as it rests. Leave to cool for 30 mins, then chill while you prepare the strawberries. Will keep chilled for up to a day.

6. Stage

Mix the strawberries with the icing sugar and leave to macerate for 10 mins. Whip the double cream and cinnamon together to soft peaks. Spoon the cinnamon cream over the sponge, spread to the edges and pile on the strawberries. Cut into squares to serve. Will keep chilled for up to a day.