Preparation: 20 min Cooking time: 35-45 min Waiting time: 6-12 hours Portion: 6 small cakes Level: 3/5
Ingredient
Sponge cake -Egg: 4 (~63-65 gr/ quả cả vỏ) -All purpose flour: 30 gr -Corn starch: 30 gr -Cooking oil: 45 ml -Milk: 35 ml -Granulated sugar: 60 gr -Lime juice: ½ tsp (~3 ml) -Vanilla extract: ½ tsp (~3 ml) -Salt: a small pinch
Milk mixture -Unsweetened milk: 80 ml -Whipping cream: 70 ml -Sweetened condensed milk: 60 gr
Frosting -Whipping cream: 200 ml -Sugar: 20-25 gr
Decoration -Fresh fruit or buttercream
Kitchen utensil -Square cake pan (20×20 cm) -Electric egg beater
Instruction
1. Spongecake
Preheat the oven at 170 Celsius degree in 10 minutes
Separate egg yolks and egg whites
Beat 4 egg yolks with 20 gr granulated sugar
Pour cooking oil, milk and vanilla extract into beaten egg yolk, mix well
Mix all purpose flour with cornstarch, then sieve and mix flour mixture into egg yolk bowl
Don’t overmix the mixture, you should only mix the flour until it disappeared
In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and 40 gr sugar to stiff peak.
Add ½ beaten egg white into egg yolk bowl, stir quickly until they’re combined
Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
Pour cake batter into cake pan that lined parchment paper and bake at 170 Celsius degree in 25-30 minutes or until it turns to golden brown
Remove cake from cake pan, remove parchment paper and cool on rack.
Trim the edges of cake for a smooth and better look
2. Milk mixture
Mix milk, whipping cream and condensed milk in a clean bowl until they’re all combined
Place sponge cake in a tray that lined a layer of parchment paper
Flip the cake and use a fork to poke tiny holes all over its bottom
Use a table spoon to pour milk mixture on its surface. You should wait for the cake absorb every milk spoon
Refrigerate soaked cake in fridge for 3-4 hours before frosting
3. Frosting
Whisk 200 ml whipping cream with sugar until stiff peak
Wrap it up and refrigerate for 20-30 minutes before using
4. Decorating
Add the cream onto the surface of the cake. Use an offset spatula to level and smoothened the surface.
Chill the cake for about 1-2 hours before cutting, or you can serve immediately by cutting from the tray.
Cut the cake into 9 pieces, then decorate on each some fruit or any kind of topping as your favorite
I often choose sour fresh fruits with enchanted taste as passion fruit or strawberry (that is really match with rich creamy cake as Tres leches) to enhance its flavor.
Store in fridge and serve within 1-2 days
⚠️ ATTENTION
You can replace sponge cake part with any kind of sponge cake as you prefer such as butter cake, genoise or chiffon. I chose chiffon-style sponge cake for this recipe because of light and fluffy texture that it suits perfectly with rich and creamy flavor of tres leches. For more sponge cake recipes, you can find it here
Whipped cream should be kept cold through process to prevent it from melting (that will be absorbed into sponge cake). Cold whipped cream is also easier to spread on cake surface