On Tuesday night during Huong’s birthday dinner over some of the most fantastic Indian food I’ve ever had, after everyone had a slice of the pandan cake I baked, my friend Nicole mentioned that the fluffy texture of the cake was identical to an ideal tres leches. So, I played around with this recipe and it turned out pretty amazing.
I prepared my standard chiffon cake recipe, allowed the cake to cool before cutting it into three even layers. Then, using a pastry brush, I brushed on the milks in so that it soaks into the cake layers. Then, I used some chopped up sliced peaches and folded it into some of the whipped cream and used that to fill in the 2 layers of the cake.
- 2 cups sifted cake flour
- 1 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 7 egg whites
- 1/2 teaspoon cream of tartar
- angel food cake tube or a 8X3 in. round cake pan
- 14 oz. can of evaporated milk
- 12 oz. can of condensed milk
- 1 cup of whole milk
- 1 large can of sliced peaches, drained, half of it diced finely
- 4 cups of heavy whipped cream
- 1 cup powdered sugar
- 4 tsp gelatin + 4 Tablespoons water
Let’s bake cake!
- Preheat oven to 325 degrees.
- Sift together, flour, sugar, baking powder, and salt. Transfer into a mixing bowl and add oil, egg yolks, water, vanilla and lemon oil. Whisk ingredients together.
- In a mixer, use the whisk and beat eggs white and cream of tartar until very stiff but not dry.
- Gradually pour egg yolk batter into the egg whites and fold (do not stir!).
- Butter and flour 9X3 round cake pan. Pour batter in
- Bake for 55 minutes. Then, increase heat to 350 degrees and bake for another 10 minutes.
- Cool completely. Run a sharp knife around the edge of the cake and invert.
- Using a serrated knife, cut into 3 even layers.
- In a large bowl, stir together the whole milk, evaporated milk, and condensed milk and brush the milk on the layers. Use up entire mixture.
Making whipped cream
- In a small bowl, dissolve the gelatin with the cold water. Stir well and microwave for 30 seconds. Stir well so that the gelatin is completely dissolved into the water and should be clear without lumps.
- In your cold mixing bowl, beat the cream on slow speed and gradually increase until it gets thick and starts to form peaks.
- Gradually add in powdered sugar.
- Now add the gelatin mixture and vanilla. The cream should be firm.
- Use 2 cups of the prepared whipped cream and fold in the chopped peaches. On the first layer, spread half of the peaches and cream. Repeat with another cake layer and the rest of the peaches and cream
- Spread the rest of the cream all over the cake evenly.
- Garnish with the remaining sliced peaches. You can freeze this for up to a week. It’s best eaten cold so if you have time, leave it in the ice box for 3 hours before serving. Enjoy!