Spanish · Dessert
Tres Leches Sponge, High-Protein Build
A lighter, protein-forward take on the classic Spanish-Latin tres leches sponge: a whisked egg sponge baked thin, soaked in a whey-enriched three-milk mixture, and finished with whipped Greek yogurt instead of whipped cream.
$1
25 minsPrep
19 minsCook
164 minsTotal
MediumLevel
Nutrition per serving
262Calories
17.8gProtein
6.5gFat
32.5gCarbs
20gSugar
0.5gFiber
236mgSodium
125mgChol
3gSat Fat
237mgPotassium
202mgCalcium
1.4mgIron
0.7mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Prosecco
local
Horchata de Arroz
international
vegetarian
sweet-spot
Instructions
1
Heat oven to 175°C and grease a 10cm/4-inch round cake tin, lining the base with a disc of parchment.
2
Separate the eggs. Whisk the yolks with half the sugar until pale and thick, then fold in the sifted cake flour and baking powder along with the vanilla extract.
3
In a clean bowl whisk the egg whites to soft peaks, then add the remaining sugar and whisk to stiff, glossy peaks.
4
Fold the whites into the yolk-flour mixture in two additions, keeping as much air in the batter as possible.
5
Pour into the prepared tin and bake for 18-20 minutes until risen, golden and springy to the touch. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
6
Whisk the whey protein isolate into the evaporated milk, skim milk and condensed milk until fully dissolved and smooth - this is the tres leches soak.
7
Once the sponge is fully cool, pierce it all over with a skewer and set it in a shallow dish just larger than the cake.
8
Slowly pour the milk soak over the sponge in stages, letting each pour absorb for a minute before adding more, until the liquid is fully taken up.
9
Cover and chill for at least 2 hours, or overnight, so the sponge fully absorbs the soak and becomes tender.
10
Just before serving, whip the Greek yogurt until smooth and spread or pipe over the top of the cake, then dust with ground cinnamon.
11
Slice into one generous piece per serving and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/41 1/4 eggs, separated (60g)
- 0.8 oz22g sugar white
- 1.1 oz30g sifted cake flour
- 0.1 oz2g baking powder
- 0.1 oz3g vanilla extract
- 0.6 oz18g unflavoured, whisked into milk soak whey protein isolate
- 1.6 oz45g evaporated milk
- 1.9 oz55g skim milk
- 0.5 oz15g condensed milk
- 1.4 oz40g whipped, used as topping in place of cream greek yogurt
- 0 oz1g cinnamon ground
