Tres Leches Cake

Prepare and bake the sponge

1. Preheat the oven to 180 °C. Grease the pan with a little oil or butter. If it is not removable, you can place parchment paper to facilitate removal.
2. Separate the egg whites from the yolks. Beat the whites at high speed for about 5 minutes. Incorporate half of the sugar and continue for approximately 3 minutes, until firm. Set aside.
3. In another bowl, beat the yolks for about 1 minute. Add the remaining sugar and continue beating for about 5 minutes, until the mixture increases in volume and lightens in color.
4. Add the vanilla and lemon zest to the yolks. Incorporate the milk and mix until distributed.
5. Fold in the beaten egg whites with a spatula, using gentle, enveloping movements. Work just enough to combine the mixture while preserving its air.
6. Sift the flour together with the baking powder over the batter. Gently incorporate the dry ingredients until no traces of flour remain.
7. Pour the batter into the pan and level it with the spatula, without tapping the container. Bake for about 45 minutes. Before removing, check with a skewer that the center is cooked.
8. Let the sponge rest for 10 minutes outside the oven. Unmold carefully and transfer to a rack until completely cooled.

Soak the sponge and refrigerate

9. Mix the condensed milk, evaporated milk, cream, and vanilla for the soak until you obtain a homogeneous sauce.
10. Place the cooled sponge in a container that fits its size. If using a removable pan that does not seal tightly, line the inside with food-safe plastic wrap to prevent leaks. Make incisions all over the surface of the cake.
11. Distribute approximately half of the soak over the sponge, making sure to moisten the edges as well. Cover the container and refrigerate overnight. Keep the remaining sauce in the refrigerator, covered.
12. The next day, transfer the cake to a serving plate and add a little more of the reserved sauce. You can leave a small amount around to accompany the portions.

Finish with whipped cream

13. Beat the cold cream for the topping for about 2 minutes. Add the powdered sugar and vanilla, and continue for approximately another 2 minutes, until it acquires consistency. Stop as soon as it is firm.
14. Spread the whipped cream over the cake. If you like, finish with a little cinnamon. Serve in portions with some of the sauce and keep the cake refrigerated until ready to consume.