FOR THE CAKE TIN

Make the classic Mexican bake, tres leche cake

SERVES 16 PREP 30 mins plus cooling COOK 40-45 mins MORE EFFORT V flavourless oil, for the tin

4 eggs, separated

200g caster sugar

1 tsp vanilla extract

200g plain flour

1 tsp baking powder

100ml milk

410g can evaporated milk 200ml sweetened condensed milk 300ml double cream

2 tbsp icing sugar pinch cinnamon

1 Heat oven to 180C/160C fan/ gas 4. Lightly oil and line the base and sides of a 20cm square cake tin. 2 Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.

3 In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together

4 Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don’t knock out too much air), until you have a smooth batter.

5 Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.

6 Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won’t soak into the cake can be served on the side.) Leave to cool.

7 Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

PER SERVING 301 kcals • fat 15g • saturates 9g • carbs 34g • sugars 25g • fibre 1g • protein 6g • salt 0.29g For more ideas for bakes and cakes, go to bbcgoodfood.com/ feature/baking