• Separate the eggs placing the yolks in an extra-large mixing bowl (you’ll be adding flour and a massive amount of fluffy egg whites to this bowl as well) and the whites in a separate bowl until ready to whip them in a stand mixer. Allow both to come to room temperature (~30 minutes before whipping them).
• Preheat oven to 350˚F/ 177˚C. Prepare a 9×13-inch pan by greasing it well with butter, shortening, or cooking spray and then flour the pan. Set it aside.

Vanilla Sponge Cake

• In a medium bowl, sift together flour, baking powder and salt; set aside. Discard any remaining particles.
• To the bowl of room temperature egg yolks, add vanilla, milk, and ½ cup sugar. Using an electric hand mixer, whip the ingredients on medium/high until the yolks are smooth and pale yellow. Sift again (2nd time) the flour mixture over the top of the egg yolk mixture. Use a spatula and stir everything together just until combined being careful not to overmix. Your mixture will resemble cake batter. Set aside.
• Pour the room temperature egg whites into the bowl of a stand mixer. Use the whisk attachment and whip on medium speed (level 4-6) until soft peaks. Slowly pour in the rest of the sugar (1/2 cup). Pour ~1 tbsp at a time every 20 seconds or so until all has been added. Stop and scrape down the side of the bowl one time after adding in all the sugar. Continue to whip (gradually increasing the speed) until you reach stiff peaks.

  TIP: Stiff peaks are reached when you lift the whisk and a mass of egg whites remains in the whisk w/o oozing down. Also, you’ll see peaks of egg whites in the bowl stand straight up without flopping over.
• Scoop the egg whites on top of the egg yolk cake batter mixture and gently fold them in using the figure 8 pattern to prevent the egg whites from deflating.

  TIP: Fold by making a figure 8 (infinity sign)pattern with your spatula. Move the spatula around the edge of the batter and cut through the middle and around the edge. Be sure to include the yellow mixture hiding at the bottom.
• Pour or scoop the batter into the prepared pan. Smooth out the top lightly with a spatula. Bake for about 30 to 35 minutes or until the cake is set in the center.

  TIP: Cake is set when it springs back after touching it in the center. You can also tell if a toothpick inserted in the center comes out clean or with a few moist crumbs. You should not see any batter.
• Allow the cake to cool slightly in the pan on a wire rack. While cake cools, make the milk mixture.

Tres Leches (3 Milk) Mixture

• In a medium bowl, pour in all three milks and whisk well until combined.
• While the cake is still warm (but not hot), use a fork or ice pick and poke holes all over the top including the edges. You need lots of holes so the cake can soak up the milk mixture. The heat from the cake will allow the milk to soak up easily and quickly. Slowly pour the milk mixture over the top of the cake and allow it time to soak in. Pour as much milk over the cake as possible including the edges.

  Tip: The cake should soak up all the milk. However, if the milk stops soaking in and just sits, you might add more holes in the area of the milk. If that doesn’t help, just pour the rest of the milk in a small bowl and serve it on the side with the cake for dunking.
• Allow the cake to sit at room temperature to cool 1-2 hours. Cover and place in the fridge for a least 3-4 hours though overnight is best.

  TIP: If making the cake for a gathering, make it ahead of time (the day before) and make/add the whipped cream & toppings on the day of. Since the whipped topping has a stabilizer in it (powdered sugar), the whipped cream can be made and added a couple of hours before consuming it.

Whipped Cream

• Place the stand mixer bowl and whisk attachment in the freezer 20-30 minutes before whipping the cream. Cold utensils will keep the cream cold and aid in the whipping process.
• Remove the bowl and whisk from the freezer and attach them to the stand mixer. You can also use a regular bowl and hand mixer. Pour the cream in the bowl and whip on medium speed (level 4) until frothy. Slowly add the sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak). Whip in vanilla until well combined. Spoon the whipped cream on top of the cake.
• Depending on preferred toppings, lightly sprinkle on cinnamon using a cinnamon stick and grating over the cake or use a small sifter and sift on ground cinnamon. This is also the point where you add or substitute with any other toppings.
• Serve immediately and enjoy!