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TREVOR CULINARY COLLECTION 99 DESSERT Tres Leches Rojas Zepeda Family Emily '26 This recipe is made for family members birthdays throughout the year and has been a family tradition for over ten years. It is a recipe I know by heart and is very traditional to our Mexican culture. INGREDIENTS For the cake: Baking spray (like Pam butter) 1 cup all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 5 eggs 1 cup sugar, divided into ¾ cup and ¼ cup 1 / 3 cup milk 1 teaspoon vanilla 1 can sweetened condensed milk 1 can evaporated milk ¼ cup heav y cream For the Icing: 1 pint heav y cream, for whipping 3 tablespoons sugar Maraschino cherries (Can replace with any fresh fruit—like strawberries— or walnuts) DIRECTIONS For the cake: 1. Preheat the oven to 350 degrees. Spray a 13" x 9" inch pan liberally with baking spray until coated. 2. In a large bowl, combine the flour, baking powder, and salt. Separate the eggs. 3. Beat the egg yolks with ¾ cup sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined. 4. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining ¼ cup sugar and beat until the egg whites are stiff but not dry. Tip: You'll know the egg whites are stiff if you flip the container and the egg whites remain on the bowl. For smaller children this is a fun trick to put the bowl over their head. 5. Fold the egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface. 6. Bake until a toothpick comes out clean, about 30 minutes. Turn the cake out onto a rimmed platter and allow to cool about 10–15 minutes. Tip: The cake may shrink into itself. Do not worry—it will expand again with the liquid. 7. In a small pitcher, combine the condensed milk, evaporated milk, and heavy cream. When the cake is cool, pierce the surface with a fork or toothpick several times—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes, but overnight is best. For the icing: 1. Whip the heav y cream with the sugar until thick and spreadable. 2. Spread over the surface of the cake. 3. Decorate cake with whole or chopped maraschino cherries (or any other fruit or nut of your liking).