Tres Leches

1.Preheat oven to 175°C. Grease and lightly flour a 23x33 cm (9x13 inch) baking pan.

2.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3.In a large bowl, beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale yellow and thick. Stir in the 1/2 cup whole milk and 1 tsp vanilla extract.

4.Gradually add the dry ingredients to the yolk mixture, mixing until just combined. Do not overmix.

5.In a separate, clean bowl, use an electric mixer to beat the 5 egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.

6.Gently fold the egg whites into the cake batter in three additions using a spatula, being careful not to deflate the mixture. Pour the batter into the prepared pan and spread evenly.

7.Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes.

8.While the cake cools, prepare the Tres Leches Soak: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream until fully combined.

9.Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface, spacing them about 1 cm apart. Slowly and evenly pour the entire milk mixture over the cake.

10.Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the liquid.

11.Just before serving, prepare the Whipped Topping: In a chilled bowl, beat the 2 cups cold heavy cream, powdered sugar, and 1 tsp vanilla extract on high speed until stiff peaks form.

12.Spread the whipped topping evenly over the chilled cake. Garnish with a sprinkle of ground cinnamon or fresh sliced strawberries before serving.