This is a delicious, super moist cake. It is very easy to prepare, but requires a bit of time. After the cake is baked, it must cool completely before pouring the milk mixture on top of it. Then, you should allow the flavors to congeal in the refrigerator for several hours or overnight. Believe me, it is worth the wait! I use mandarin oranges as a garnish.

This cake is as good as everyone says. My kids beg me to make it every week now! I've made it for bbq's and taken it as a housewarming gift with a nice plate and there always "mmmmm's" and smiles at the first bite. However, and this is important, they only loved it once I kept that extra cup of milk mixture in. Without it the cake is too dry. So don't waist any of it! It's just delicious.

This recipe makes a good basic sponge which doesn't shrink or shrivel upon cooling. However this is one cake which requires you to really REALLY like the taste of milk. I know it sounds silly to say that but I was very overwhelmed by the milkiness. You really must cut the milk syrup mix by half for if you tried using all of it, you're just wasting for it seepes out of the cake. In terms of taste and texture, despite sogginess, it was rich, sweet and creamy. I much prefered it on the third day when it became less sweet, more flavourful and no longer a sugar bomb. A good way to counter this is to cut the cake up into tiny little squares( think indian sweets) and serve them bute sized. I give this four stars for it makes a good base cake to experiment with different flavours( I made it using rose milk) and only four because it makes way too much milk syrup. Maybe I'll try experimenting with bailey's or chocolate or strawberry!

We all really enjoyed this cake!!!!! I have never tried a leches cake befor so I did not know what to expect, but i was told this was a very good one. I was worried about the amount of eggs but I was wonderful. Thanks for the keeper!

awesome

I have never made this type of cake before. But directions were easily followed and turned out amazing! I made it the night before for a ladies get-together and they raved about it. Topped with fresh strawberries is incredible! Can't wait to try fresh rasberries!

Yum. Cool cake upside down (like all sponge cakes) and it won't fall. I wish I would have used all the milk mixture and I will the next time I make this cake. I like it to ooze the milk when I put my fork in. Delicious!

I thought this cake was exceptionally yummy! It didn't look as nice as the one pictured, but was delicious all the same. The cooking time on my cake because of the high altitude was 40 minutes. I also left it in the the glass dish it was baked in. I just let it cool completely before pouring the liquid in.

awesome!! it's pretty much a mexican better-than-sex cake, if you've ever had one of those. i used whole wheat flour with this cake and it still turned out really good, but next time i would use all-purpose to achieve the texture this cake is supposed to have. also, don't discard 1 cup of the milks! i followed this step, but next time i'll only discard a 1/2 cup because i think it could have been even a little gooey-er :) overall though: delish!

Wonderful! My daughter graduated from college yesterday, and she requested a Mexican menu for the family celebration party. This was one of the recipes of her choosing. It was very moist and yummy. Thanks for the recipe!

This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great.

I had no problems with this recipe as others did with the cake collapsing. I thought it was perfect. Before icing the cake, I cut it in half and placed sliced strawberries between the layers, then soaked it in the milk mixture. A bakery where I live adds the fruit in the middle and I think it is just delicious. I will use this recipe again, thanks for another great one!

My boyfriend absolutely LOVES this cake! He always asks me to make this for him for any occasion. As for me, I like the cake, but wouldn't say love. Something about the texture is not quite right, but as for flavor, it's very good.

This recipe worked great for me. My husband does not like cake but this is his favorite. Thank you

This cake came out just like the ones from the bakery. I am so excited about it still! Yummy!

From a white girl's point of view this cake is great! However, my mexican friend said that the cake was too dense; I think I didn't beat the egg whites long enough :-( other than my mess up, this was a simple and straight forward recipe--next time I will spend more time on the eggs whites and use a bundt cake pan so the batter will rise a little more.

This recipes is fantastic! I make the cake a day ahead and use all of the milk mixture.....after sitting in the fridge overnight the milk mixture "gels" and is so yummy!!