Tres Leches Cake

• 6 large egg whites
• ½ c. +2 tbsp. sugar, divided
• 6 large egg yolks
• 1 c. all purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 2 c. heavy whipping cream, divided
• ⅔ c. evaporated milk
• 1 ½ tsp. vanilla extract, divided

Preheat oven to 375° F. Grease and flour a 9-inch springform pan.

Beat egg whites and ¼ c. sugar in large mixing bowl until stiff peaks form, set aside.

Combine egg yolks and remaining ¼ c. sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

Bake for 15 to 20 minutes or until just golden and toothpick inserted in center comes out clean. Remove from oven to wire rack.

Combine sweetened condensed milk, 1 c. whipping cream, evaporated milk and 1 tsp. vanilla extract in medium bowl; stir well. Using a toothpick, poke several holes in the top of cake. Pour 2 cups cream over cake allowing cream to soak into the cake. Spoon excess cream from side of pan over top of cake.

Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

Beat cream, 2 tbsp. sugar and 1/2 tsp. vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake.

Serve immediately with remaining cream sauce on the side.