Tres Leches Cake

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the parchment paper and set the pan aside.

In a large bowl, beat the egg yolks until slightly thickened. Gradually add 1/3 cup of the sugar, beating on high speed until the mixture is thick and lemon-colored. Fold in the cake flour, a third at a time, until it's fully incorporated.

Place the egg whites in another large bowl. Add the salt, and using clean beaters, beat on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high speed after each addition until the sugar is dissolved and the mixture forms soft, glossy peaks.

Fold a third of the beaten egg whites into the yolk mixture to lighten it. Gently fold in the remaining egg whites until no streaks remain. Pour the batter into the prepared pan, spreading it evenly.

Bake the cake until the top springs back when lightly touched, 20 to 25 minutes. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Once the cake is completely cooled, place it on a rimmed serving plate. Poke holes all over the top of the cake with a skewer. In a small bowl, whisk together 3/4 cup heavy whipping cream, the evaporated milk, sweetened condensed milk, vanilla extract and rum extract. Slowly brush or pour the milk mixture over the cake, ensuring it soaks into the holes. Cover and refrigerate for at least two hours.

Just before serving, beat the remaining 1-1/4 cups heavy whipping cream in a large bowl until it begins to thicken. Gradually add 3 tablespoons of sugar, continuing to beat until stiff peaks form.

Spread the whipped cream evenly over the top of the soaked cake. If desired, top the cake with dulce de leche or fresh sliced strawberries just before slicing and serving.