Tres Leches Cake

Ingredients

• 3 large egg whites 
• 4 large egg whites 
• 3 large eggs 
• 12 ounce evaporated milk fat-free canned
• 0.7 cup flour all-purpose
• 1 tablespoon flour all-purpose
• 1 cup half and half 
• 1 teaspoon lemon zest 
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 1 cup sugar 
• 14 ounce condensed milk fat-free sweetened canned
• 1 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• baking pan
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 13 x 9-inch baking dish with cooking spray; dust with 1 tablespoon flour.
3. Place salt and 4 egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
4. Place 1 teaspoon vanilla and eggs in a large bowl; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon 2/3 cup flour into dry measuring cups; level with a knife. Gently fold flour into egg mixture. Spoon batter into prepared dish.
5. Bake at 350 for 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pan on a wire rack.
6. To prepare the milk mixture, combine the half-and-half, condensed milk, and evaporated milk. Pierce the entire top of cake with a fork, and pour the milk mixture over the cake.
7. To prepare meringue, beat 3 egg whites with a mixer at high speed until foamy.
8. Combine 1 cup sugar and 1/3 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 23
9. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in rind and 1 teaspoon vanilla.
10. Spread over cake.