Tres Leches Cake

CAKE: Preheat oven to 350-degrees and line the bottom of two 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Utilizing two small bowls, separate the egg whites from the egg yolks for all five eggs.

In the bowl of your stand mixer, affixed with the paddle attachment add the egg yolks and 3/4 cup sugar. Mix on medium-high until mixture is pale yellow. Change the mixer to low speed and mix in the whole milk and vanilla extract. Once all the ingredients are incorporated, pour the egg yolk mixture into the bowl with the dry ingredients. Mix until just combined.

Clean the mixing bowl and place the bowl back on the mixer affixed with the whisk attachment. Add the egg whites to your clean bowl and beat on high speed, gradually adding the 1/4 cup of white sugar to the egg whites, until you reach stiff peaks. Fold the egg white mixture into your cake batter.

Pour cake batter evenly into the two cake pans and bake in 350-degree oven for 20-minutes or until a toothpick inserted in the middle comes out clean. Let cakes cool completely before adding the tres leches mixture.

TRES LECHES MIXTURE: In a small bowl combine the evaporated milk, sweetened condensed milk and whole milk. Take one cake round and place it on your cake plate or cake stand. Use a fork to poke holes in the cake. Pour half of the tres leches mixture over the cake. Top the cake with a thin layer of Cool Whip and add the second layer of cake on top. Poke holes into the top of the second cake round and pour the remaining tres leches mixture on top. Add the remaining Cool Whip to the top and sides of the cake. Option not sprinkle cinnamon on top.

Refrigerate cake for at least one-hour or (preferably) overnight to allow the cake to soak up the milk.