Tres leches cake (Three milk cake)

A wickedly sticky retro bake to bring the spirit of Mexico to your next party.

Serves 16 • Prep 20 mins • Cook 30 mins, plus cooling

3 medium free-range eggs, separated 175g caster sugar

1tsp vanilla extract

75g butter, melted

175g plain flour, sifted

1½tsp baking powder, sifted

75ml whole milk

For the drizzle and topping:

170g tin evaporated milk

397g tin condensed milk

220ml double cream

Zest and juice ½ orange

227g strawberries, cut into chunks You will need:

20x25cm shallow baking tin, greased and lined with baking paper

1 Heat the oven to 160C Fan/gas 4. Whisk the egg whites in a bowl with a pinch of salt until soft peaks form, then whisk in 50g sugar, 1tbsp at a time, until stiff.

2 Put the yolks and vanilla in a separate bowl with the remaining sugar and butter, and whisk until pale and fluffy. Mix in the flour and baking powder; stir in the milk. 3 Fold in the egg white mixture, a third at a time, until combined. Spoon into the prepared tin, then bake for 30 mins or until well risen, golden brown and a skewer inserted in the centre comes out clean. Leave to cool in the tin.

4 Meanwhile, put the evaporated and condensed milks in a pan and warm over medium heat; don’t let it boil or steam.

5 Prick the cake all over with a skewer, then slowly pour over the warm milk mixture, allowing it to fully sink in between each addition. Chill in the fridge for a few hours or overnight.

6 For the topping, whisk the cream with the orange zest. Mix the strawberries with a pinch of sugar and the orange juice. Spoon the cream over the top of the cake and decorate with strawberries. Per serving: 306 cals, 16g fat, 10g sat fat, 35g carbs