Tres Leches Bizcocho Cake

Ingredients

5 eggs

1 cup self-rising flour

1 tablespoon vanilla extract

1 cup sugar

1 teaspoon vanilla extract

3 egg whites

1 cup sugar

1 teaspoon vanilla extract

12 ounces can of evaporated milk

1 can sweetened condensed milk

1 cup heavy cream

Preparation

Pre-heat oven 350F degrees.

Grease and flour a 8 x 12 pan. Separate the eggs. Place the yolks in a small bowl. Beat the egg whites in a separate clean bowl, slowly adding inwhile beating.

Add the yolks in one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract. Sift flour and stir into the beaten egg mixture. Once the flour is added, do not overbeat to prevent a tough texture in the cake.

Pour Batter into prepared pan, level with the back of a wet spoon or spatula and bake for 20 minutes or until cake tests done (insert a wooden toothpick in center and it will come out nearly clean).

Allow the cake to cool.

Stir the 3 milks together (sweetened condensed milk, evaporated milk, and regular milk) with the tablespoon of vanilla extract. Poke holes in the cake with the tines of a fork and slowly pour the milk mixture all over the cake, taking special care to soak the corners. Refrigerate cake for 30 mins before frosting.

For the meringue frosting:

Using an electric mixer, beat 3 egg whites until soft peaks form, slowly stirring in 1 cup of sugar and 1 tsp of vanilla extract. Continue beating until stiff peaks form. Use meringue mixture to frost the cooled cake.