Tres Leches Cake

Method

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1. 1Preheat the oven to 180 °C. Grease and flour a baking dish of about 22x33 cm (9x13 in), or line it with parchment.
2. 2Whisk together the flour, baking powder and salt. Beat the egg yolks with two-thirds of the sugar for 3-4 minutes until pale and creamy, then mix in the milk and vanilla.
3. 3In a clean, grease-free bowl, beat the egg whites until foamy, then gradually add the remaining sugar and keep beating until glossy and stiff enough that they don't slide when the bowl is tipped.
4. 4Fold the flour mixture into the yolk mixture with a spatula. Then fold in the whites in two additions, lifting from the bottom, just until no white streaks remain; overmixing knocks out the air.
5. 5Spread the batter in the dish and bake for 25-30 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.
6. 6Stir together the condensed milk, evaporated milk and 240 ml cream. Poke the warm cake all over with a fork and pour the milk mixture over it in several additions, letting each one soak in.
7. 7Cover and refrigerate for at least 4 hours, ideally overnight, until the milk is fully absorbed and the cake is moist but still holds its shape.
8. 8Before serving, whip the cold cream with the powdered sugar to soft peaks, spread it over the cake and dust with cinnamon. Cut into squares and serve cold.