Super Moist Powdered Milk Cake

Super Moist Powdered Milk Sheet Cake (Tres Leches Cake) Recipe.

Cake:

1. Grease with butter an 8×12 inch (20x30cm) rectangular cake pan. Set aside.
2. Preheat the oven to 350°F (180°C).
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed for about 4 minutes, gradually adding the sugar until light and fluffy.
4. Add the yolks, one at a time, mixing until well combined.
5. Sift half of the flour and the baking powder over the mixture. Gently fold with a spatula, taking care not to deflate the egg whites.
6. Add half of the milk and stir gently.
7. Repeat the process with the remaining flour and milk. Scrape the sides and bottom of the bowl to make sure that all the ingredients are well mixed.
8. Pour batter into prepared pan and smooth the top. Make sure to fill only 2/3 of the pan to prevent overflowing.
9. Bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Milk Bath:

1. Combine the powdered milk and water in a jug. Stir until completely dissolved.
2. Add the sweetened condensed milk and heavy cream. Stir until well combined.
3. With the cake still hot, use a fork to poke holes all over the cake.
4. Slowly pour the milk mixture evenly over the cake. Set aside.

Topping:

1. In a medium bowl, combine the sweetened condensed milk, heavy cream, and powdered milk. Stir until well combined.
2. Spread the mixture evenly over the cake and sift powdered milk on top.

– Cover and refrigerate for at least 4 hours or overnight.

– Store in the fridge for up to 5 days.

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