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.
5 eggs, whites and yolks separated
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
dash of salt
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 1/4 cups whole milk
1 (8 oz) tub Cool Whip, thawed
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