Tres Leches Tin Can Cake Recipe

Preheat oven at 350 F and prepare the pans.

Combine cake flour, sugar, baking powder, and salt.

On another bowl combine oil, egg yolks, vanilla, and water.

In a mixing bowl combine the egg whites, and cream of tartar.

Whip egg whites and sprinkle sugar little by little and whip until medium to stiff peaks. Mix using a wire whisk the cake flour mixture and oil mixture until a homogenous mixture is achieved.

Fold together meringue and the egg yolk mixture.

Bake for approximately 30 minutes.

Chiffon Base Variations:

Coconut cake – add in 2 tablespoon of coconut powder to 200 g mixture or as to desired flavor

Matcha cake – add in 2 tablespoons matcha powder or more for desired flavor

For the soak: in a heavy bottom sauce pan combine all ingredients and heat mixture about 3 minutes and pour over prepared cake while mixture is still warm.

For the Creme Chantilly: whip cream and add in powdered sugar until light and foamy. Pipe whipped cream over cakes for a decorative touch and top cake with your preffered topping, like NESTLÉ® KitKat® Green Tea for matcha flavored tres leches, caramel sauce for the classic tres leches and toasted dessicated coconut for the coconut tres leches.

Variations:

- Add a 1/2 tablespoon of matcha powder per 2 cups for matcha whipped cream
- Add 1 tablespoon of MAGGI® Coconut Milk Powder per 2 cups for coconut whipped cream