The best tres leches cake

Instructions

1. 1

   In a small saucepan, melt the butter over a medium heat and allow to bubble and foam, stirring occasionally. After a few minutes, the butter will begin to brown and take on a nutty aroma. Remove from the heat immediately, stir in 1 tsp vanilla bean paste and set aside to cool slightly.

2. 2

   Preheat the oven to 180ºC, gas mark 4. Using a pastry brush, grease the sides of a 23x33cm rectangular cake tin with a small amount of melted browned butter, and line the base with a sheet of baking parchment.

3. 3

   In a large bowl with an electric hand mixer (or stand mixer with whisk attachment), whisk the egg yolks and caster sugar together for 8-10 minutes until airy and pale yellow. The mixture should leave a thick trail when you pull the beaters out that lasts for a few seconds.

4. 4

   Clean the beaters. In a separate bowl, beat the egg whites until they hold stiff peaks. Combine the flour, baking powder and salt in another bowl.

5. 5

   Gently sift the flour mixture over the top of the beaten egg yolks and sugar mixture, folding gently with a spatula until just combined. Drizzle the cooled browned butter around the edge of the bowl, then fold through, keeping as much air in as possible.

6. 6

   Using a spoon, dollop the whipped egg whites onto the top of the batter, then fold again until no large lumps of egg white remain, and the mixture looks aerated and smooth.

7. 7

   Pour the batter into the prepared tin and spread out evenly. Bake for 25-30 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. Run a palette knife around the edges of the tin if needed to release the sponge, then allow the cake to cool completely in the tin.

8. 8

   Once the cake is cool, whisk together the three milks and vanilla paste in a large jug. Poke holes all over the top of the cake with a skewer or fork. Slowly pour the milk mixture over the cake evenly (still in the tin), including the edges. Once all the mixture has been poured – it may not soak in immediately – cover the tin and chill the cake for at least 2-3 hours (or overnight) for it to rest and absorb the milk.

9. 9

   When ready to serve, whip the double cream in a large bowl until soft peaks form. Spread the whipped cream generously over the top of the soaked cake, smoothing it out with a spatula. Slice into squares and serve with plenty of fresh strawberries, if liked.