Tres leches Easter Cake

For the sponge:

AP flour – 1 cup minus 1 tbsp

Corn flour- 1 tbsp

Granulated sugar- 1 cup divided

Salt – ¼ tsp

Baking powder-1 ½ tsp

Eggs – 5 separated

Vanilla extract- 1 tsp

Whole milk- 1/3 cup

Three milk Mixture:

1 can evaporated milk (12 ounce)
1 can sweetened condensed milk(14 ounce)
1/4 cup heavy cream

For Frosting Cake:

2 cup heavy cream
3 tbsp  sugar

Preheat the oven to 350 degree Fahrenheit. Coat two 9 inch pans with butter and dust it with AP flour.

Sift together the dry ingredients  except for sugar and keep aside.

Beat the egg yolks with ¾ cup sugar till it is pale yellow. Add the whole milk,vanilla  and beat for one more minute. Add the dry ingredients in batches and fold gently using spatula.

Take another clean bowl and whisk and beat the egg whites till soft peaks form. Add the remaining ¼ cup sugar and beat till the egg whites reach the stiff stage and almost triples in volume.

In three batches gently fold the egg whites to the egg yolk mixture. The first addition is to lighten the yolk mixture. Make sure that everything is folded very gently so that the mixture does not deflate.

Pour into the prepared pan and bake for 30 minutes or until the skewer inserted comes out clean.Turn to the cooling rack and let the cake cool or let it cool in the cake pan if you are planning to frost the cake in the pan itself.

Transfer the cake to the serving plate  and pierce the whole cake with a skewer.Mix all the three milk and drizzle the milk all over the cake. You can use the entire milk if you like milk oozing out in every bite else use all but 1 cup of milk,which you can discard.I let it sit in the refrigerator so that it absorbs all the milk and keep drizzling the milk in intervals so that the cake is completely moist.

To frost the cake beat 2 cups of chilled heavy cream in a chilled container until soft peaks form. Add the sugar and beat till stiff. Decorate the cake as desired and enjoy it.