Cake

1 cup all purpose flour

3/4 cup granulated sugar

1 1/2 tsp. baking powder

Pinch of salt

4 eggs, separated, at room temperature

1/4 cup vegetable oil

2 tablespoons water

1/4 tsp. pure vanilla extract

1/2 tsp. cream of tartar

Tres Leches

1 cup heavy cream

1(12 oz. can) evaporated milk

1 tsp. pure vanilla extract

Pinch of salt

1 (14 oz. can) sweetened condensed milk

1/2 cup dark rum

Filling

1 1/3 cups heavy cream

1/4 cup confectioner's sugar

1/2 tsp. pure vanilla extract

1 to 2 cups coarsely chopped or sliced fruit(strawberries, mangoes or blueberries)

Preheat oven to 350 degrees. Grease an 8 inch cake pan. Put a circle of parchment paper on the bottom of the pan, grease lightly, and flour the bottom and sides, tapping the excess flour.

To make the cake, place the flour, 6 tablespoons of the sugar, the baking powder, and the salt in a large bowl and whisk to combine. In a separate bowl, mix the egg yolks with the vegetable oil, water, and vanilla until thoroughly combined.

In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons of sugar and continue to beat until stiff, but not dry, peaks form.

Add one-fourth of the flour mixture to the egg yolk mixture and blend well. Add one-fourth of beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined.

Pour into prepared pan and bake until the top springs back when touched and the toothpick inserted into the center comes out clean, 35 to 45 minutes.

Allow to cool slightly, then turn out onto wire rack. Remove parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.

To make the Tres Leches, combine the heavy cream, evaporated milk, vanilla, and the salt in a medium pot and scald over medium heat. Remove from heat and whisk in the condensed milk and rum, blending well. Put the cakes in a deep dish(separately) and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cakes as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.

To make filling, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until cakes have cooled.

To assemble the cake, put one of the cakes on a serving platter and spread one-third of the whipped cream evenly on top. Cover with most of chopped fruit, reserving some for decorating. Top with second cake and cover top and the sides with the remaining whipped cream. Decorate with the reserved fruit as desired.

Dip a knife into hot water before cutting each slice.