TRES LECHES CAKE WITH STRAWBERRIES

Ingredients:

1-1/8	cups	PRINCESS CAKE FLOUR
1/2	tsp	BAKE BEST BAKING POWDER
1/2	tsp	iodized fine salt
3/4	cup	sugar
1/4	cup	corn oil
4	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
6	tbsp	water
1	tsp	vanilla extract
1/4	tsp	cream of tartar

1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4	cup	powdered sugar

2 cups

(300 g)

strawberries, sliced

Procedure:

Preheat oven to 350°F. Line an 8x8 inch square pan with parchment/wax paper. Set aside.
For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks, water and vanilla. Mix and set aside. Meanwhile, in a separate bowl, beat egg whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
Combine the two mixtures by carefully folding in egg white foam into flour mixture until fully incorporated. Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool.
For the milk soaking mixture, combine all ingredients then pour on top of chiffon cake. Place cake inside the chiller for at least 8 hours to soak completely.
For the frosting, combine cream and sugar in a bowl and whisk until stiff peaks forms. Spread on top of cake (option to unmold or keep cake in its pan). Top with strawberry slices.

Makes 12 square slices.

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