Directions: |
Directions:1)Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2)In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3)Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4)In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
5)Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates.
(If you want to make this a quick recipe you can skip making the cake and buy a pre-made spongey cake like angel food cake or pound cake and just add the 2 cups heavy whipping cream, 1 can evaporated milk, and 1 can sweetened condensed milk. Refrigerate until serving.) |
This recipe for Tres Leches is from