This is a delectable, delightful Orange Sponge cake soaked in Milk -Orange mixture and topped with Orange flavored whipped cream. This winter season , cozy yourself with this sweet heavenly treat and you could ask for nothing more

Tres Leches is a Mexican delight and also known as “Three Milk Cake”. It is served cold and tastes absolutely delicious. Here Butter Cake is soaked in 3 Milk (Evaporated Milk , Condensed Milk and Heavy cream/Full fat Milk) and topped with whipped cream/sweet Meringue which makes the cake ultra moist, absolutely sweet and drool worthy.

This cake originated in 19th century with the recipe floating around in Latin America [origin of the cake still remains disputed]. This cake was made popular world wide by Nestle in 1930s. The Tres Leches cake recipe was printed on the can, to promote use of condensed milk and evaporated milk and was sold all over Central and South America which made the cake very popular. What is undisputed is , of course , it’s rich delightful taste

Eggless Orange Tres Leches Cake

It’s preferred to use butter sponge cake as soaking oil based cakes makes it further soggy while butter cake holds the shape and lends richer taste. Now Tres Leches cake is quite sweeter than the regular cakes as it is soaked in sweetened milk and then topped with sweet cream. If you dislike the additional sweetness, then you can use the below recipe and simply make Orange sponge cake and relish it’s taste

I generally avoid making this cake for the fear of calories however during winter season, when one likes to curl under a blanket with a good book, enjoying the warmth, what better way to alleviate the mood ? of course, a melt in mouth cake and Tres Leches cake is the perfect answer for it. So this cold season, enjoy this cake and let me know how much you loved it 🙂

Notes:

*You can use any tin – round/square or rectangular as desired

**If you do not have evaporated milk handy, then mix 2 tbsp milk powder in 3 tbsp water, there should be no lumps, instant evaporated milk is ready

**Increase the amount of Orange zest, for a stronger orange flavor

***Its preferable to use bigger cake tin or tray while soaking the cake to prevent the liquid spilling off from the dish

Do watch the video for better clarity in preparation and share your experience once you prepare the delightful cake

Preparation time: 15 mins Baking time: 20 mins Total time: 35 mins

Servings: 6-8

Ingredients

1 cup = 240 ml

For Orange Sponge Cake

  • 3/4 cup + 1 tbsp All purpose flour/Maida
  • 1/2 teaspoon Baking powder
  • 1 tbsp Corn Flour
  • 1/4 teaspoon Baking Soda
  • 55 g soft unsalted Butter
  • 1/2 cup Castor Sugar
  • 1/2 cup + 2 tbsp whisked Yogurt
  • 1/2 tbsp Orange Zest
  • 1/4 cup Orange juice
  • Orange food coloring – optional

Milk – Orange juice Soaking

  • 1/4 cup sweetened Condensed Milk
  • 1/4 cup Evaporated Milk
  • 1/4 cup Whole Milk
  • 5 tbsp Orange juice

Whipped Cream Topping

  • 1/2 cup – 3/4 cup Whipping cream
  • 5-6 tbsp Icing sugar
  • Few drops Orange essence/Orange zest

Steps to prepare

Always read notes before cake preparation

  • Preheat oven to 180 deg cel and line 6″ cake tin with parchment paper
  • Sieve flour, corn flour, baking powder, baking soda in a bowl and keep it aside
  • Blend butter and sugar in a bowl for 6-7 minutes
  • Add yogurt, orange zest and orange juice. Blend until well combined
  • The mixture will look curdled, it’s ok.
  • Gradually add dry ingredients and blend until just combined
  • You can optionally add orange food color and mix well
  • Pour the batter into prepared tin and level evenly
  • Tap the tin on the counter few times and bake for 20-24 minutes until done
  • Cool the cake in the tin for 10 minutes and then demold the cake
  • Cool the cake on wire rack completely
  • While the cake is cooling, prepare the Milk Mixture
  • Add evaporated milk, condensed milk and whole milk in a sauce pan
  • Over low heat, mix until well combined. Just heat the mixture. Do not boil it
  • Cool the Milk mixture to room temperature and add orange juice to it. Mix well
  • I sliced the top crust of the cake, this is optional step
  • Transfer the cake to bigger cake tin/tray. Poke holes in the cake all over
  • Gradually pour the prepared Orange – Milk mixture over the cake
  • Rest the cake on the counter so that cake soaks up the entire liquid.
  • Cover the cake and refrigerate for 2-3 hours
  • Whip the cream in a bowl to form smooth peaks. Add icing sugar and orange essence and whip until stiff peaks form
  • With spatula, spread the whipped cream on top of the cake evenly. Refrigerate the cake for 1 hour
  • Trim the sides of the cake for neat loo. Now slice the cake and serve cold
  • Refrigerate leftovers if any, and consume within 4 days.

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

4 replies on “Eggless Orange Tres Leches Cake

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