Sponge Cake with Three Milks

Pastel de Tres Le(ches)



MAKES ONE 7" x 11" CAKE
                                                                                                                                                                       FOR THE CAKE:

1 tsp. butter

1 cup flour

2 tsp. baking powder

3 room-temperature eggs, separated

1 cup sugar

1/4 cup milk

1 cup heavy cream

1 14-oz. can sweetened condensed milk

1 12-oz. can evaporated milk
FOR THE FROSTING:

2/3 cup light corn syrup

2 room-temperature egg whites


1. For the cake: Preheat oven to 325°. Grease a 7'' x 11'' glass baking dish with butter and set aside. Combine flour and baking powder in a small bowl and set aside. Beat egg whites in a large bowl with an electric mixer on medium speed until soft peaks form, 2–3 minutes. Increase speed to high and gradually add sugar, beating until whites are glossy, 1–1 1/2 minutes, then beat in yolks, one at a time. Stir in one-quarter of the flour mixture at a time. Add milk and stir until smooth. Pour batter into prepared dish. Bake until a toothpick inserted into center of cake comes out clean, 25–30 minutes. Set aside to cool in dish, then prick at 1" intervals with a toothpick.


2. Combine cream and condensed and evaporated milks and slowly pour over warm cake in dish. Set aside to cool, then cover and refrigerate for at least 1 hour or overnight.


3. For the frosting: Combine corn syrup and egg whites in a large heatproof bowl. Set bowl in a skillet of gently simmering water over medium-low heat and immediately beat egg white mixture with an electric mixer on low speed until it reaches 140° on an instant-read thermometer. Increase speed to high and beat until stiff glossy peaks form, 4-5 minutes. Remove bowl from heatand beat until meringue is cool, 2-3 minutes, then frost cake.