Tres Leche Cake

Ingredients

• unsalted butter for pan
• 1 1/2 cups all-purpose flour, plus 2-4 tablespoons for pan
• 1 tablespoon baking powder
• 1/4 teaspoon ground cinnamon
• 6 large egg whites
• 1 1/2 cups sugar
• 3 large egg yolks
• 2 teaspoons vanilla extract, divided
• 1/2 cup whole milk
• Sauce
• 1 1/2 teaspoons vanilla extract
• 1 can evaporated milk
• 1 cup heavy cream
• 1 can sweetened condensed milk
• 1 tablespoon dark rum
• Frosting
• 1 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 4 tablespoons sugar

Instructions

1. Preheat oven to 350ºF. Butter and flour bottom and sides of a 13x9” baking dish.
2. Whisk together in a large bowl, 1 1/2 cups flour, baking powder, and cinnamon, set aside.
3. In another large bowl, use an electric mixer to beat egg whites until firm peaks form, about 7-8 minutes. Gradually beat in sugar.
4. Add egg yolks one at a time, beating to blend between additions.
5. Beat in 2 teaspoons vanilla extract.
6. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into prepared pan. Smooth top.
7. Bake cake for 25 minutes. Reduce heat to 325ºF. Continue baking for another 20-25 minutes, until cake is golden brown and middle springs back when touched.
8. Remove from oven and allow cake to cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
9. To prepare the sauce, whisk 1 1/2 teaspoons vanilla extract, evaporated milk, heavy cream, condensed milk, and rum in a medium bowl.
10. Using a skewer, poke holes all over the cooled cake. Slowly drizzle half of the sauce over cake, allowing liquid to soak in before adding more. Let cake sit for 10 minutes.
11. Invert platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over cake. Set aside.