Tres Leches Cake

(Three-Milk Cake). Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch (3-quart) baking dish. Combine flour, baking powder, soda and salt. In a separate bowl, beat egg whites, adding sugar gradually, until stiff. Add yolks, 1 at a time; beat well. Add flour mixture, water and extract. Mix on slow speed. Pour into prepared pan and bake 30 to 40 minutes, until cake tester comes out clean. Cool cake. Cover and refrigerate overnight. Pierce cake all over with a fork. Milk Mixture Place 3 tablespoons cajeta (goat's milk caramel spread from Mexican market) in glass measuring cup. Add 1/4 cup evaporated milk from a 5-ounce can; stir, then beat vigorously until blended. Combine cajeta with 1 (14-ounce) can sweetened condensed milk, remaining evaporated milk, 2 cups whipping cream, 2 teaspoons vanilla extract and 1/2 cup corn syrup in 2-quart saucepan. Heat to boiling, whisking constantly. Pour Milk Mixture over cold cake, 1 cup at a time, letting it absorb between additions. Icing Beat 1/2 cup chilled whipping cream (also chill bowl and beaters), adding 1/2 cup granulated sugar gradually until cream holds peaks. Stir in 1 teaspoon vanilla. Combine with 1 cup sour cream (can use light), 2 tablespoons powdered sugar and 1 teaspoon Frangelico (hazelnut liqueur). Spread evenly over cooled cake. Refrigerate until served. Serve in squares, spooning some of Milk Mixture from the bottom of the pan over cake.