Tres Leches Saffron Cake

Tres Leches Saffron Cake
Ingredients for the Sponge cake
1 cup flour
1 n 1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs – separated
1 cup sugar
1 teaspoon vanilla essence
1/3 cup milk
2 generous pinches of saffron

Preheat oven to 350 degrees and prepare a 9×13 cake pan.
Combine dry ingredients except sugar and keep aside. Beat egg whites until almost stiff then add in 1/4 cup sugar and continue mixing until stiff.

In a separate bowl, beat the egg yolks with 3/4 cup sugar and saffron untill pale and creamy. Next stir in the dry ingredients
Stir in the milk and vanilla essence untill well combined.
Fold in the beaten egg whites.
Pour the batter in the prepared pan and bake for 20 mins or until the skewer comes out clean.
Let the cake cool then poke holes for the glaze.
For the glaze:
1 can evaporated milk
3/4 can condensed milk
1 cup heavy cream
mix together using a whisk.
Pour the glaze over the cake leave some for later.
Then cover the cake with whipped cream.
Refrigerate the cake for a few hours or overnight.
When serving the cake pour some more tres leches milk glaze that you kept aside.

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