Tres Leches Cake

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      Ingredients
      
      FOR THE CAKE1 cup all-purpose flour , spooned and leveled
      1 tsp baking powder
      1/2 tsp salt
      6 large eggs , yolks and whites separated, at room temperature
      1 tsp vanilla
      1 cup granulated sugar , divided
      1 cup whole milk , at room temperature, divided
      1 (14 ounce) can sweetened condensed milk
      1 (5 ounce) can evaporated milk
      
      
      FOR THE WHIPPED CREAM TOPPING1 & 1/2 cups heavy cream
      3 TBS powdered sugar
      1 tsp vanilla
      fresh sliced strawberries and mint leaves , for garnish, (optional)
      
      Instructions
      1. Preheat oven to 350℉. Coat a 9×13 baking pan with nonstick spray.
      
      2. In a medium bowl, whisk together the flour, baking powder, and salt.
      
      3. In a large bowl with an electric mixer, beat egg whites until stiff peaks form.
      With mixer still running, add in the vanilla and sugar a tablespoon at a time.
      
      4. Add egg yolks 1 at a time, until combined.Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup of the milk just until batter is smooth.
      
      5. Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cake to cool completely (it will shrink.)
      
      6. Poke holes all over the cake with a wooden skewer or fork.
      
      7. Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk, and pour over the cake.
      
      8. Cover pan and transfer to the refrigerator for at least 6 hours, but ideally overnight. (The more it sits, the more it soaks up the liquid and flavor.)
      
      9. Make the whipped cream topping: With a handheld electric mixer, beat heavy cream with the powdered sugar and vanilla, until stiff peaks form; spread over the cake.
      Slice into squares and serve cold with some fresh berries of your choice.

from Belly Full