A classic Latin sponge cake soaked with three kinds of milk (sweetened condensed milk, evaporated milk, and whole milk) then topped with homemade whipped cream and maraschino cherries. A beloved Cuban and Hispanic dessert that is rich, sweet, yet light and fluffy.
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Preheat oven to 350°F. Grease a 9x13 baking pan and set aside.
Sift the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Make the egg yolk mixture: In a stand mixer, beat the egg yolks and sugar at medium speed until the mixture turns a pale yellow color.
Mix in the vanilla extract and milk until combined. Transfer the egg mixture to the bowl with the flour mixture and fold until all is well combined. Set aside.
Beat the egg whites: In the clean stand mixer bowl, beat the egg whites until you get stiff peaks. Be careful not to over mix. This process should only take 4-5 minutes.
Fold the egg whites into the cake batter until all is well combined.
Pour batter into the prepared 9x13 baking pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
Mix the three milks: In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Set aside.
Once the cake is cooled, poke holes all over the cake using a fork, skewer, or toothpick.
Drizzle the three milk mixture on top, making sure to cover the entire cake.
Refrigerate for at least 2 hours, or overnight, until all the milks are fully soaked into the cake.
Make the whipped cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly on top of the cake.
Slice and serve topped with maraschino cherries.
