Three Milks Cake
(for cake batter)
1 1/2 cups cake flour
1 cup sugar
2 t baking powder
3 large egg yolks
1/3 cup vegetable oil
1/2 cup water
2 t vanilla extract
2/3 cup (5 large) egg whites
pinch of salt
(for milk mixture)
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
1 cup heavy whipping cream
1 cinnamon stick
three 3" strips of orange zest
three 2" strips of lime zest
(for topping)
1 cup heavy whipping cream
2 T sugar
1 t grated orange zest
1/2 t grated lime zest
>how to make<
(for cake batter)
*Preheat the oven to 325 degrees.
*Sift the cake flour into the bowl of an electric mixer.
*Stir in 3/4 cup of the sugar and the baking powder.
*In a medium bowl, whisk the egg yolks to break them up.
*Whisk in first the oil, then the water, and then the vanilla.
*Thoroughly fold this mixture into the flour and sugar mixture.
*Place the bowl on the mixer and beat the batter with the paddle attachment on medium speed to aerate it slightly, about 1 minute.
*In the clean, dry mixer bowl combine the egg whites and salt.
*Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are white, opaque, and beginning to hold a very soft peak.
*Increase the speed to medium high and add the remaining 1/4 cup of sugar in a slow stream.
*Combine whipping the egg whites until they hold a firm peak.
*Using a large rubber spatula, fold the egg whites into the batter.
*Scrape the batter into the prepared pan and smooth the top.
*Bake the cake about 35 minutes, or until it is well risen and deep golden and a toothpick inserted in the venter emerges dry.
*Invert the cups or glasses on a work surface and invert the cake pan onto them, positioning one in each corner of the pan.
(for milk mixture)
*After the cake has cooled, combine all the ingredients in a large saucepan and stir very well to mix thoroughly.
*Place the saucepan over medium heat and bring to a simmer, about 180 degrees.
*Turn the cake right side up, and poke holes in the cake with a skewer at 1/2" intervals.
*Strain the hot milk mixture evenly all over the top of the cooled cake.
*Allow it to soak in and cool for at least 1 hour at room temperature.
*Refrigerate the cake and chill it well before serving.
(for topping)
*To make the whipped cream, combine all ingredients and whip by machine with the whisk attachment on medium speed until soft peaks form.
*Cut the cake into 2 to 3" squares and serve each square with a spoonful of whipped cream on top.
-serves 24 -
Note: I found the recipe in "A Baker's Tour".
Labels: Mexican cake recipe, Three Milks Cake recipe, Tres Leches recipe