Tres Leches Smaller Cake

Ingredients

• 1/2 cup All-purpose Flour
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt

• 3 medium eggs, separated 

• 1/2 cup Sugar, Divided  2T and 4T and 2T
• 1/2 teaspoon Vanilla
•  2T plus  2 t  Milk

• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 cup Heavy Cream
• _____
• FOR THE ICING:
• 1 cup Heavy Cream, For Whipping
• 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Coat a 9 x 9  inch pan with baking glaze.

Combine flour, baking powder, and salt in a large bowl. 

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in 2T sugar and beat until egg whites are stiff but not dry. Set aside.

Beat egg yolks with 4T sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 20-22 minutes or so,  until a toothpick comes out clean. Leave cake in the pan.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1/2 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 cup heavy cream with 2 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. 

Chill.

Cut into 9 squares and serve.

Adapted from Pioneer Woman's recipe. The recipe is the same, but cut in half.

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/