I followed this recipe exactly, taking extra special care to gently stir and gently fold. I usually have trouble with anything that requires a light hand, so I was VERY careful. This is not a quick cake to make but it was worth every bit of the time. It is really important to follow her instructions about lightly folding in the egg whites...one edge of my cake was slightly lower than the middle, so I could see that the key to "fluffy" was the light hand. I had almost stirred mine too much. I also let it stand for the entire 30 minutes after I poured the milk mixture over the cake and this was key. It soaked up every single bit of the liquid and the cake turned into pure heaven without ANY liquid running out. It literally turned out PERFECT and was the best tres leches cake that I have ever had. Also, go the extra mile and make your own whipped cream...do NOT use Cool Whip!! It is SO easy with your mixer and the fresh hand whipped cream was TO DIE FOR and was the perfect topper. In my opinion, if you work so hard on a homemade cake, you should whip your own cream! Go all the way! :-)
We loved this cake from the first moment we served it, but it actually got even better after sitting in the fridge overnight. It was the perfect cold cake and the flavors got even deeper. It was so good that this will for sure be my go-to special occasion cake for all birthdays and events. And random Tuesdays. Or now. Bottom line? MAKE THIS CAKE!!