Rum-Soaked Tres Leches Cake

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk (for soaking)
• 3 tbsp dark rum
• 2 cups heavy whipping cream
• 3 tbsp powdered sugar
• Ground cinnamon for dusting

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. 2

   Whisk flour, baking powder, and salt together. Beat egg yolks with 3/4 cup sugar until pale. Mix in 1/3 cup milk and vanilla.

3. 3

   Fold flour mixture into the egg yolk mixture.

4. 4

   In a clean bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and beat to stiff, glossy peaks.

5. 5

   Gently fold egg whites into the batter in three additions. Pour into the prepared dish and bake 25–30 minutes until golden and a toothpick comes out clean.

6. 6

   While warm, poke the cake all over with a fork or skewer.

7. 7

   Whisk condensed milk, evaporated milk, 1 cup whole milk, and rum together. Slowly pour entire mixture over the warm cake. Refrigerate for at least 4 hours.

8. 8

   Whip heavy cream with powdered sugar to soft peaks. Spread over the soaked cake. Dust with cinnamon and serve chilled.