Tres Leches Cake From Cafe Central, El Paso

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   Cake:

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   Preheat oven to 350 degrees.

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   Separate egg yolks and whites, keeping whites at room temperature.

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   In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.

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   Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.

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   In a separate bowl combine flour and baking powder.

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   In a third bowl mix milk and vanilla.

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   Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.

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   Beat until smooth after each addition.

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    Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.

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    Grease bottom of a 9- by 13-inch metal baking pan.

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    Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool.

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    (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.).

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    Three Milks:

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    Stir the milks together thoroughly; do not beat.

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    Do not refrigerate canned milks before using.

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    Cream Icing:

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    Whip cream and sugar together until stiff.

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    When cake is cool, slice or peel off the thin top crust.

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    Ice sides first, creating a small lip on top to catch milk mixture.

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    Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).

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    Finish icing top.

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    Refrigerate.

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    (If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.

* Per serving · 4 servings · Values may vary.