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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.

October 2007

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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