The softest, lightest TRES LECHES CAKE you will ever have

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 180 C (350 F) and grease the bottom of a 9x13 inch cake pan, leaving the sides ungreased.

Sift together 1 cup of plain all-purpose flour, 1/4 cup of cornstarch, 1 and 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt in a bowl.

Separate the yolks and whites from 5 large eggs.

In a medium bowl, whip the egg whites until foamy, then gradually add in 1/2 cup of sugar and whip until stiff peaks form.

In a large bowl, mix 1/2 cup of sugar with 1 and 1/2 tablespoons of warm water, then add the egg yolks and 2 teaspoons of vanilla, mixing until pale and thickened.

Stream in 2 tablespoons of canola oil and mix until combined.

Fold half of the whipped egg whites into the egg yolk mixture, then add the sifted dry ingredients and fold until just combined.

Fold in the remaining egg whites gently until just combined, ensuring the mixture remains airy.

Pour the batter into the prepared cake pan and shake gently to even it out, then drop the pan lightly on the counter to remove air bubbles.

Bake for 25 minutes or until the top is set and bounces back when touched.

Drop the cake pan from a height of about 10 cm to release steam, then flip it onto a wire rack to cool upside down for 30 minutes.

Prepare the milk mixture by combining 1 and 3/4 cups of evaporated milk, 1 cup of condensed milk, and 3/4 cup of heavy cream in a jug and mix well.

Once the cake is cool, run a knife along the edges to release it, then gently poke holes in the top of the cake without going all the way through.

Pour the milk mixture over the cake, allowing it to soak in evenly, and cover with cling wrap.

Refrigerate for a minimum of 2 hours, ideally overnight.

Cooking Techniques

Equipment Needed

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