​Torta de Tres Leches with Pan di Spagna

Ingredients
Eggs 5 at room temperature
Sugar 150 g
Vanilla 25 ml
Flour 75 g
Corn or potato starch 75 g
1 can of condensed milk
1 can of coconut milk
1 can of heavy whipping cream (use the can of coconut milk as measurement)

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Instructions
To prepare the sponge, place the eggs into the bowl, and add the eggs and the vanilla with a pinch of salt. Then turn the mixer on to medium speed and mix for about 20 minutes, adding the sugar a little at a time to be absorbed well. In the meantime, butter and flour the 24 cm (9.5 in) mold and as soon as the mixture of eggs and sugar has become clear and frothy, turn off the mixer. The mixture is ready if you are able to write with the mixing whisker.  Using a fine sieve, pour both the flour and starch into the mixture and mix everything very gently with a spatula making involving movements from the bottom up. Pour everything into the cake mold, preferably made of pyrex glass, do not beat the mold on the surface to level it, otherwise, the mixture will deflate. Bake the sponge cake in a static oven, preheated to 160°C  (320°F) on the lowest rack for about 50 minutes. Avoid opening the oven during this time and before taking the cake out of the oven, check its readiness with the toothpick test since each oven is different. 

Without demolding pock holes on the sponge and blend the condensed milk, coconut milk, and whipping cream.  Finally, pour the milk blend onto the sponge, wait until it is fully absorbed and enjoy it. 

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