Pastel tres leches

Step 1: Heat the oven to 350°F (325°F fan). Grease a 23 x 33 cm baking dish (one that can go to the table, about 5 cm deep) with ⅓ oz butter.

Step 2: Sift 5 ½ oz plain flour, 1 ½ tsp baking powder and ¼ tsp salt together into a bowl.

Step 3: Whisk the yolks from 5 eggs with three-quarters of 5 ½ oz caster sugar for 4–5 minutes, until pale, thick and doubled. Whisk in ¼ cup whole milk and 1 tsp vanilla extract.

Step 4: In a spotlessly clean bowl, whisk the whites to soft peaks, then add the rest of 1 ¾ oz caster sugar a spoonful at a time and whisk to firm, glossy peaks that stand up straight. Any trace of yolk or grease stops the whites rising.

Step 5: Fold the flour into the yolk mixture with a large spatula, then fold in the whites in three goes, cutting down through the middle and turning the bowl, until no streaks remain. Be gentle: the air in the whites is the cake's only lift.

Step 6: Spread into the dish and bake for 25–30 minutes, until golden, springy when pressed and a skewer comes out clean. Cool for 15 minutes in the dish.

Step 7: Meanwhile whisk together 14 ½ oz evaporated milk, 14 oz sweetened condensed milk and ¾ cup double cream in a jug.

Step 8: Prick the warm cake all over with a fork or skewer, right down to the base, every 2 cm. Pour the milk mixture slowly and evenly over the cake, a third at a time, waiting for each to soak in. It will look like too much liquid; it isn't.

Step 9: Cover and refrigerate for at least 4 hours, ideally overnight, until most of the milk has been absorbed.

Step 10: Before serving, whip 1 ¼ cups whipping cream with 2 tbsp icing sugar to soft, billowy peaks and spread over the cake. Dust with ½ tsp ground cinnamon and top with 7 oz strawberries. Cut into squares and serve cold, spooning some of the milk from the dish over each slice. Keeps 3 days in the fridge.