A fluffy sourdough sponge cake, soaked with three milks and frosted with clouds of marshmallow-y meringue. This cake is one of my favorites for parties and celebrations as it’s best made ahead. For me, the meringue topping is the icing on the cake, but freshly whipped cream makes the perfect not-too-sweet match.
Notes:
If you are not using the sourdough discard, increase the flour to 1 1/4 cups.
I like to make the soaked cake the day before serving. And then frost with the meringue a few hours ahead. The longer it sits the better. This cake tastes better a day or two after it’s made!
This cake can also be made in a 9 X 9 inch baking pan.
Sourdough Tres Leches
Description
Adapted from Roxana Jullapat
Ingredients
Sponge Cake
1 cup (130g) all-purpose flour
1/2 tsp salt
2 tsp baking powder
4 eggs, separated
1 cup (200g) granulated sugar
1 teaspoon vanilla bean paste or extract
1/4 cup (60g) whole milk
100 grams sourdough discard
Tres Leches Soak
One 14 oz can sweetened condensed milk
One can evaporated milk
1 cup (240ml) heavy cream
(Optional: 1-2 dark rum, pinch of cinnamon)
Meringue Frosting
3/4 cup sugar
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
Instructions
For the sourdough sponge cake
- Preheat the oven to 350. Lightly coat a 9-inch spring form pan with nonstick spray, line the bottom with a parchment circle.
- Sift the flour, salt and baking powder into a bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk asstachment, beat the egg whites on high speed until frothy. Slowly add the sugar while the mixer is running until the whites hold medium peaks. Add the egg yolks one at a time and mix to combine. Add the sourdough discard and vanilla.
- Using a ruber spatula, alternate adding the dry ingredients and the milk. Transfer the batter to the cake pan. Bake for 30 minutes, or until the top is golden and a cake tester comes out clean. Allow to cool for 15 minutes.
For the Tres Leches Soak
- Combine the condensed milk, evaporated milk and heavy cream in a blender and blend on low speed for 1 minutes.
- Using a toothpick or skewer poke holes on top of the cake, making sure the skewer hits the bottom of the pan. Pour the tres leches over the cake in three additions, eating a few minutes after each addition to allow the cake to absorb all the milks. Let the cake cool completely and then refrigerate.
Meringue Frosting
- Combine the sugar with the water in a small saucepan. Cook over medium high heat until the sugar reaches about 230 F on a digital thermometer. In the stand mixer fitted with the whisk attachment, whip the egg whites on high speed while you slowly stream in the hot syrup. Coninute mixing until the frosting is fluffy and shiny. Add the vanilla and whisk to combine.
- Spread the frosting evenly across the cake. Refrigerate for at least 2 hours before serving.
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