F1 Bake Off – Round 19 – Mexico

Round 19 sees us in Mexico where, as well as tacos and burritos, sweet cakes are definitely on the menu.

This week I chose to make a Tres Leches Cake – which effectively translates to three milk cake.

This cake is a lot lighter than most cakes and doesn’t have any butter in the recipe. However, once cooked it is soaked in a mixture of double cream, evaporate and condensed milks. This gives it its creamy flavour.

So, if you want to give it a go, here is the recipe I used from the All Recipes UK site:

Tres Leches Cake


  • 200g (7 oz) caster sugar
  • 5 egg yolks
  • 5 egg whites
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • 125g (4 1/4 oz) plain flour
  • 1 1/2 teaspoons baking powder
  • 1 (397g) tin sweetened condensed milk
  • 1 (410g) tin evaporated milk
  • 600ml (1 pint) double cream
  • 10 glace cherries (optional)


  1. Preheat oven to 180 C/ Gas Mark 4 / 160 C (Fan).
  2. Butter and flour bottom of a 23cm springform cake tin.
  3. Separate 5 eggs
  4. In one bowl, beat the egg yolks with 150g sugar until light in colour and doubled in volume
  5. Stir in the milk, vanilla, flour and baking powder
  6. In another small bowl, beat egg whites until soft peaks form
  7. Gradually add the remaining 50g sugar and eat until firm but not dry
  8. Fold egg whites into yolk mixture
  9. Pour into prepared tin.
  10. Bake at for 45 to 50 minutes or until cake tester inserted into the middle comes out clean
  11. Allow to cool 10 minutes
  12. Loosen edge of cake with knife before removing side of tin
  13. Cool cake completely
  14. Once cooled, place on a deep serving plate
  15. Use a two prong meat fork or cake tester to pierce surface of cake
  16. Mix together condensed milk, evaporated milk and 4 tablespoons of the double cream
  17. Discard 250ml of the measured milk mixture or cover and refrigerate (bizarrely this is not used again)
  18. Pour the remaining milk mixture over cake slowly until absorbed
  19. Whip the remaining double cream until it thickens and reaches spreading consistency
  20. Ice cake with whipped cream and if you like garnish with cherries or other fruit


  • This cake was very easy to make
  • I don’t know why, but when I took the cake out of the oven I got the ‘saggy souffle effect’, as in the cake sunk in the middle. This made a lovely well for all the milk mixture to congregate in!
  • When pouring the milk onto the sunken cake – I  swooshed it around to ensure the milk went into all holes and not just the ones in the middle of the cake
  • Because of the saggy centre I cut the cake first and then added the cream as, and when slices were eaten
  • Small pitlane boy thought this was one of the best cakes this year!

If you want to have a go making this, have fun.

Here’s the video …

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