Courtney wanted Tres Leches for dessert for 4th of July so why not?  This one is particularly good, I think because the cake is light and airy and therefore soaks up more of the three milk mixture.

cake

5 eggs, whites and yolks separated

3/4 cup sugar

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

dash of salt

milk mixture

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 1/4 cups whole milk

topping

1 (8 oz) tub Cool Whip, thawed

or

1 recipe Homemade Whipped cream, found here

1  For the cake, preheat oven to 350.  Grease a 9 x 13″ pan with cooking spray.

2  In a mixing bowl, beat egg yolks, vanilla and sugar until smooth and double in volume.  Fold in flour, salt and baking powder.  Mixture will be thick.

3  In another mixing bowl, whip egg whites with whisk attachment on high until stiff peaks form and mixture is glossy, about 4 – 5 minutes.

4  Add egg whites to egg yolk mixture and beat on low until combined.

5  Pour batter into prepared pan and bake for 18 – 20 minutes.

6  For the milk mixture, whisk together the three milks until well combined.

7  When cake comes out of oven, poke all over with a skewer or a large serving fork.  Pour milk mixture slowly over the cake, allowing it to soak down into the holes.  Refrigerate for at least 2 hours up to overnight.

8  Top with Cool Whip or Homemade Whipped Cream and berries of your choice if desired.

recipe adapted from Yoga of Cooking