# Components:
→ Cake
01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon ground cinnamon
04 - 1/4 teaspoon salt
05 - 5 large eggs, separated
06 - 1 cup granulated sugar, divided
07 - 1/3 cup whole milk
08 - 1 teaspoon vanilla extract
→ Horchata Tres Leches Mixture
09 - 1 cup horchata (sweetened)
10 - 1 can (14 oz) sweetened condensed milk
11 - 1 can (12 oz) evaporated milk
12 - 1/2 teaspoon ground cinnamon
→ Strawberry Topping
13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon lemon juice
→ Whipped Cream Topping
16 - 1 1/2 cups heavy whipping cream
17 - 1/4 cup powdered sugar
18 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - Whisk together flour, baking powder, cinnamon, and salt in a bowl.
03 - Beat egg whites on high speed until soft peaks form. Gradually add half of the sugar and continue beating until stiff peaks form.
04 - In a separate bowl, beat egg yolks with the remaining sugar until thick and pale. Stir in milk and vanilla extract.
05 - Gently fold flour mixture into egg yolk mixture. Carefully fold in whipped egg whites until just combined.
06 - Pour batter into prepared pan, smooth the top, and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
07 - Allow cake to cool for 10 minutes. Poke holes evenly all over the cake with a fork or skewer.
08 - Whisk together horchata, sweetened condensed milk, evaporated milk, and cinnamon in a pitcher. Pour slowly over warm cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
09 - Mix sliced strawberries with sugar and lemon juice. Let macerate for 15 minutes.
10 - Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11 - Spread whipped cream over chilled cake. Top with macerated strawberries and drizzle with extra strawberry juices as desired.
12 - Serve chilled and enjoy.
