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How to Make Mexican Wedding Cake

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Ingredients
 

  • For the Cake:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs separated
  • 1 cup sugar divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • For the Milk Mixture:
  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • 1/4 cup heavy cream
  • For the Topping:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for sprinkling (optional)
  • Fresh fruit such as strawberries or peaches, for garnish (optional)

Instructions

  • Preheat the Oven and Prepare the Pan:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9x13-inch baking pan.
  • Make the Cake:
  • Sift together the flour, baking powder, and salt in a medium bowl and set aside.
  • In a large bowl, beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow.
  • Stir in the milk and vanilla.
  • Add the sifted flour mixture to the egg yolk mixture and stir just until the ingredients are combined.
  • In another large bowl, beat the egg whites on high speed until soft peaks form.
  • Gradually add the remaining 1/4 cup of sugar and continue beating until the egg whites are stiff but not dry.
  • Gently fold the egg whites into the batter until just combined.
  • Pour the batter into the prepared baking pan and spread to even out the surface.
  • Bake the Cake:
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool completely in the pan.
  • Prepare the Milk Mixture:
  • In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
  • Once the cake is cool, pierce the surface with a fork several times.
  • Slowly drizzle the milk mixture over the cake, making sure to moisten the entire surface.
  • Whip the Cream Topping:
  • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until thick and creamy.
  • Spread the whipped cream over the top of the cake.
  • Garnish and Serve:
  • Sprinkle ground cinnamon over the whipped cream if desired.
  • Garnish with fresh fruit just before serving.
  • Refrigerate for at least 4 hours or overnight to allow the cake to absorb the milk mixture.