"A super moist sponge cake soaked in a blend of condensed milk, evaporated milk, heavy cream and rum."
Très Leches Bundt Cake with Rum Whipped Cream
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Method
Step 1
Preheat the oven to 350 degrees F. Spray and flour your favorite bundt pan Mix the flour and baking powder in a medium bowl. Set aside.
Step 2
In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
Step 3
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides. Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and rum in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.