Pastel De Tres Leches - Nick Malgieri

Cake Batter

1 1/2 cups cake flour (spoon flour into dry-measure cup and level off)1 cup sugar, divided2 teaspoons baking powder3 large egg yolks1/3 cup vegetable oil, such as corn or canola1/2 cup water2 teaspoons vanilla extract2/3 cup (about 5 large) egg whitesPinch of salt

Milk Mixture

1 12-ounce can evaporated milk1 14-ounce can sweetened condensed milk1 cup heavy whipping cream1 cinnamon stickThree 3-inch strips orange zest removed with a vegetable peelerThree 2-inch strips lime zest removed with a vegetable peeler

Whipped Cream

1 cup heavy whipping cream2 tablespoons sugar1 teaspoon grated orange zest1/2 teaspoon grated lime zest

One 9 x 13 x 2-inch Pyrex pan, ungreased, plus 4 cups or glasses for inverting the cake pan after baking

1. Set a rack in the middle level of the oven and preheat to 325 degrees.
2. Sift the cake flour into the bowl of an electric mixer. Stir in 3/4 cup of the sugar and the baking powder.
3. In a medium bowl, whisk the egg yolks to break them up. Whisk in the oil, water, and vanilla, one at a time. Thoroughly fold this mixture into the flour and sugar mixture. Place the bowl on the mixer and beat the batter with the paddle on medium speed for about 1 minute to aerate it slightly.
4. In a clean, dry mixer bowl combine the egg whites and salt. Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are very white, opaque, and beginning to hold a very soft peak. Increase the speed to medium high and add the remaining 1/4 cup of sugar in a slow stream. Continue whipping the egg whites until they hold a firm peak.
5. With a large rubber spatula, fold the egg whites into the batter.
6. Scrape the batter into the pan and smooth the top. Bake the cake about 35 minutes, or until it is well risen, deep golden and a toothpick inserted in the center emerges dry.
7. Invert the cups or glasses on the work surface and invert the cake pan onto them, positioning one in each corner of the pan. A chiffon cake needs to hang upside down to cool or it may collapse and fall.
8. After the cake has cooled, prepare the milk soaking liquid. Combine all the ingredients in a large saucepan and stir well to mix. If the mixture is not well mixed, the sweetened condensed milk will fall to the bottom and burn. Place over medium heat and bring to a simmer, about 180 degrees.
9. Turn the cake right side up and use a flexible metal spatula to loosen it, sides and bottom, from the pan. Poke holes in the cake with a skewer or the point of a paring knife at 1/2-inch intervals. Strain the hot milk mixture evenly all over the top of the cooled cake. Allow it to soak in and cool for at least 1 hour at room temperature. Refrigerate the cake and chill it well before serving.
10. For the whipped cream, combine all ingredients and whip by machine with the whisk attachment on medium speed until soft peaks form.

Serving: Cut the cake into 2- to 3-inch squares and serve it with a spoonful of whipped cream on top.

Storage: Cover the cake with plastic wrap and keep it in the refrigerator before and after serving it.