Tres Leches Cake — Three-milk soaked sponge

Preheat the oven to 175°C. Grease and flour a 23×33 cm baking dish. Sift together the flour, baking powder, and salt; set aside.

Beat the egg yolks with 150 g of the sugar on high speed until pale and ribbon-like, about 4 minutes. Beat in the 60 ml whole milk and vanilla.

In a separate clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 50 g sugar and continue beating to stiff, glossy peaks.

Fold the flour mixture into the yolk mixture in three additions until just combined. Fold in one-third of the whites to lighten, then fold in the remaining whites in two additions — work gently to preserve the volume.

Spread the batter into the prepared dish and smooth the top. Bake 28–30 minutes until the top is golden and a skewer inserted in the center comes out clean. Remove from oven and immediately poke the surface all over with a fork or skewer at 2 cm intervals.

Whisk together the whole milk soak, evaporated milk, and condensed milk. Warm briefly in a small saucepan until just steaming but not boiling. Pour the warm milk mixture slowly and evenly over the hot cake — it will absorb gradually. Let cool to room temperature, then refrigerate uncovered overnight (minimum 8 hours).

Whip the heavy cream with icing sugar to soft, billowy peaks. Spread over the soaked cake in an even layer. Dust with ground cinnamon. Slice and serve cold.