Clementine tres leches cake

1. Preheat the oven to 180˚C, gas mark 4. Grease a 20cm square tin and line with baking parchment. Put the egg whites and a pinch of salt in a clean mixing bowl and use electric beaters to whisk until they hold soft peaks. Add 30g sugar and whisk until shiny and holding stiff peaks.

2. In a separate bowl, whisk the egg yolks with 175g sugar, until pale and thick. Slowly beat in 60ml milk and the flour, baking powder, vanilla and zest from 1 clementine, being careful not to overmix. Starting with 1 tbsp to loosen, gently fold the egg whites into the flour mixture using a large metal spoon. Carefully spoon into the cake tin and bake for 35-40 minutes, until golden, risen and springy in the centre. Gently release the cake from its paper at the sides with your hands or a palette knife, then leave to cool in the tin for a few minutes (it will shrink as it cools).  

3. Halve 2 clementines and juice them into a medium saucepan. Take the squeezed halves and scrape away the juiced flesh and pith until you’re left with the peel. Thinly slice this into fine strips, then add it to the pan along with the remaining 15g caster sugar. Simmer over a medium heat for 5 minutes, until only 1 tbsp liquid remains. Remove from the heat and stir in the condensed milk, evaporated milk and remaining 90ml milk. 

4. Invert the cake onto a dish or plate with a lip, then pierce all over with a skewer or fork. Slowly pour the milky liquid over the surface, giving it time to soak in. Some will pool on the surface. Allow to cool, then spoon any excess liquid over and chill the cake for at least 1 hour (preferably overnight). 

5. To serve, cut into 12 portions; spoon a little whipped cream on top of each. Finely grate a little clementine zest over each before paring all remaining skin and pith from the remaining 6 clementines. Slice the fruit and serve a few slices with each serving.