Adapted from mamaknowsglutenfree.com
For the cake
- 1 cup all-purpose gluten-free flour ((I like Pillsbury gluten-free))
- ¼ teaspoon xanthan gum ((Leave out if your flour already has it))
- 1 ½ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- 5 large eggs, separate whites from the yolks
- 1/2 cup sugar
- ⅓ cup 2% milk
- 1 teaspoon vanilla extract
For the milk soak
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ¼ cup whole milk or half and half
For the topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- Cinnamon
- Fresh strawberries ((optional)
- Set a rack in center of oven and pre-heat to350-F.
- In a large bowl combine the gluten-free flour, baking powder, and salt.
- Separate the eggs into egg whites and eggs yolks into two separate small bowls.
- In a large bowl mix sugar and egg yolks on high speed until yolks are pale yellow.
- Add the ⅓ cup milk and vanilla extract to the egg yolk mixture and mix on low to combine.
- Pour the egg yolk mixture over the gluten-free flour mixture and stir gently just until the ingredients are combined.
- In a large bowl beat the egg whites on high speed until stiff peaks form.
- Fold the egg whites into the batter.
- Pour batter into a greased 9x13x2 inch pan. Smooth the top of the batter.
- Bake for 30 to 40 minutes, until browned and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl and stir to combine.
- Using a chopstick, wooden skewer, or fork, poke holes all over the top of the cake.
- Ladle the milk mixture evenly over the top of the cake.
- Refrigerate the cake for at least 1 hour or overnight.
- When ready to serve, whip the heavy cream, powdered sugar, and pure vanilla extract until stiff peaks form.
- Smooth the whipped cream over the top of the cake. Sprinkle with cinnamon and serve with fresh sliced strawberries.
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