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Web Exclusive: Three Cozy Recipes
Whip up soulful grub in your own kitchen with recipes from Snooze, Mezcal, and La Sandía.
By Amanda M. Faison
October 2007

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La Sandía's Tres Leches Cake

White Chocolate Sponge Cake

• 6 ounces white chocolate
• 4 ounces vegetable oil
• 2 ounces butter
• 2 tablespoons vanilla extract
• 8 ounces eggs
• 8 ounces yolks
• 8 ounces sugar
• 4 ounces egg whites
• 2 ounces sugar
• 8 1/2 ounces cake flour

Preheat the oven to 325°. Melt chocolate, butter, and oil together over bain maire (a water bath). In a separate bowl whip the eggs, yolks, and 8 ounces of sugar together until very thick and pale, set aside. In another bowl whip whites and additional 2 ounces of sugar to stiff peaks. Fold flour into yolks mixture. Fold in whites. Fold in chocolate mixture into the batter. Bake at 325° in greased cake pans for 20 to 30 minutes.

Milk Liquids

• 4 ounces condensed milk
• 4 ounces evaporated milk
• 4 ounces whole milk

Mix all milks together. Soak cake in mixture and chill.

Strawberries

• 1/2 cup orange juice
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 basket of strawberries, cut in quarters

Bring orange juice, sugar, and cinnamon to a boil. Add strawberries and sauté. Top cake with strawberries and serve.

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