Three-milk sponge cake (Pastel de tres leches)

1. Preheat the oven to 180 °C and butter and flour a baking tin of about 23×33 cm. Separate the eggs.

2. Whisk the whites with a pinch of salt to stiff peaks, gradually adding half the sugar. Beat the yolks with the rest of the sugar until pale, then add the 60 ml of milk and the vanilla.

3. Gently fold the yolk mixture into the whites, then sift in the flour mixed with the baking powder in small batches, folding with a spatula – don't knock out the air. Spread in the tin and bake for 25-30 minutes until a skewer in the centre comes out clean.

4. Mix the condensed milk, evaporated milk and the 150 ml of milk. Prick the top of the slightly cooled sponge all over with a fork and slowly pour over the milk mixture in several goes, letting it soak in.

5. Cover and chill for at least 4 hours, preferably overnight.

6. Before serving, whip the well-chilled cream with the sugar to stiff peaks, spread over the cake, dust with cinnamon and serve cold, cut into squares.

Tip: Don't worry if the milk seems like too much at first – overnight the sponge soaks up almost all of it, and that's exactly what makes it so moist.