Cake:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 eggs
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup whole milk
Tres Leches:
1 (14-ounce) can of sweetened condensed milk
1 (12-ounce) can of evaporated milk
1/4 cup whole milk
1/4 to 1/2 tsp almond extract
Topping:
1 cup heavy cream
1/8 cup powdered sugar
Pinch of salt
Preheat the oven to 350°. Butter a 9×13 pan and set aside.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
Place the egg whites in a clean bowl and beat with the whisk attachment on high until stiff peaks form.
In two batches, fold the egg white mixture into egg yolk and flour mixture until you no longer see any bits of egg white.
Pour the batter into the cake pan, smooth the top and bake for about minutes. Cool the cake in the pan.
Topping:
Whisk the sweetened condensed milk, evaporated milk and whole milk together in a 1-quart measuring cup.
When the cake is cool poke holes all over the top of the cake. Pour the milk mixture over the cake, cover, and place in the fridge overnight.
Just before serving, make the whipped cream. Mix the heavy cream, sifted powdered sugar and salt until soft peaks form. Top the cake with the fluffy whipped cream. Garnish with a bit of ground cinnamon, if you like.
Notes: 2021 We liked the cake even better after 48 – 72 hours. It is truly a make-ahead cake. The cake stays good for 3-4 days when stored in the fridge. It froze beautifully and tasted great when defrosted in the refrigerator.