Ingredients
For the Sponge Cake:
1 ½ cups All-purpose flour
1 ½ tsp Baking powder
½ tsp Salt
5 large Eggs, separated
1 cup Granulated sugar, divided
⅓ cup Vegetable oil (or melted butter)
1 tsp Vanilla extract
For the Three Milks Soak:
1 (14 oz) can Evaporated milk
1 (14 oz) can Sweetened condensed milk
1 cup Whole milk
1 tsp Vanilla extract
For the Meringue Topping:
3 large Egg whites
¾ cup Granulated sugar
¼ tsp Cream of tartar
Instructions
1. Bake Cake: Whisk dry ingredients. Beat egg yolks with ¾ cup sugar until pale. Whisk in oil and vanilla. Fold in dry ingredients. Beat egg whites with cream of tartar and remaining ¼ cup sugar until stiff peaks form; fold into batter. Bake at 350°F in 9×13 pan for 25-30 mins. Cool completely.
2. Soak: Whisk all soak ingredients in a saucepan over low heat until warm. Poke holes all over the cooled cake with a skewer. Slowly pour soak over cake. Refrigerate for at least 4 hours.
3. Meringue: Whisk egg whites and sugar over a double boiler until sugar dissolves. Transfer to mixer and beat with cream of tartar until stiff, glossy peaks form.
4. Finish: Spread meringue over chilled cake. Toast with a kitchen torch or under a broiler for 1-2 minutes until golden.
Notes
Pro-Tips:
• Ensure the cake is completely cool before poking holes to prevent it from becoming mushy.
• Poke holes all the way to the bottom of the pan for even milk distribution.
• This cake tastes even better the next day after the flavors have fully melded in the fridge.
Variations:
• Chocolate: Replace 1/4 cup of flour with cocoa powder and add espresso powder to the soak.
• Tropical: Swap 1/2 cup of whole milk for coconut milk and top with toasted coconut.
• Whipped Cream: Skip the meringue and top with fresh whipped cream and cinnamon.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: Latin American
- Diet: Vegetarian