Gluten-Free Tres Leches Cake

local_grocery_store Ingredients

• 1 cup gluten-free all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 5 eggs, separated
• 1 tsp vanilla extract
• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 1 cup whole milk

restaurant_menu Method

1. 1.Preheat the oven to 350°F. Grease a 9x13 inch baking pan.
2. 2.In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. 4.In a separate bowl, beat the egg whites until stiff peaks form.
5. 5.Fold the flour mixture into the butter mixture, then fold in the egg whites.
6. 6.Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
8. 8.Once the cake has cooled, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the cake, making sure to get it into all the holes.
9. 9.Refrigerate the cake for at least 1 hour, or overnight.
10. 10.Serve with whipped cream and berries, if desired.

lightbulb_outline Tips

• chevron_rightMake sure to use gluten-free all-purpose flour for this recipe.
• chevron_rightFor an extra special touch, top the cake with fresh whipped cream and berries.
• chevron_rightRefrigerate the cake for at least 1 hour, or overnight, to allow the milk mixture to soak into the cake.