Well, it has been quite some time since I posted a new recipe. Sorry about that. Lifes been a little busy lattely with working a new job, trying to finish my degree, and being a mom all of which has gotten in the way a bit from my baking, but not today! Today I made this delicious gluten free tres leches cake for Easter dessert today and just had to share this. My family loves Spanish and Mexican inspired foods and that’s what we eat on Easter. This started out as me just cooking something for the family to eat when we were on vacation on an Easter 4 years ago and we loved it so much we do this every Easter now. Part of why we love Spanish and Mexican foods is alot of them are naturally gluten free and they taste great! Who needs ham when you can have some other kinds of delicious food?
This spongy delicious airy cake is so moist and light you can eat a big piece and still not feel full. This cake is very simple to make but can intimidate some people due to having to make a meringue that gets folded in. Is is easier than it sounds so I will explain how.
First, place the egg whites in one bowl and the egg yolks in another bowl.
Combine the gluten free flour, xanthan gum, baking powder and salt into another bowl and blend together.
Whip the egg yolks with 3/4 cup of sugar. They will seem dry at first but after a few minutes it will be liquidy like this picture and will appear to have doubled in size.
Add the milk and the vanilla to this and then add the flour mixture. You will have a thick batter.
Whip the egg whites until soft peaks form. At this point the egg whites will be fluffy and shiny. Add 1/4 cup of sugar and keep blending until stiff peaks form.
Basically you are looking for the meringe to stand up on its own if you pull the beaters out. Here I pulled them out a little sideways so thats the way they are shaped. This is a solid base for what we want to add to the yolk mixture.
Fold the egg whites into the egg yolks. The batter will appear pale yellow and not have many white streaks when it is ready for baking.
Bake the cake for about 30 minutes. It will be nice and golden brown like an angel food cake.
Once cooled, poke a bunch of holes in the cake with a toothpick or a fork and pour about 2 cups of the tres leches milks over the cake. The cake will absorb the milks and make it nice and moist.
Cover with whipped cream and if you like strawberries like I do load it up with strawberries.
Nice, moist delicious gluten free cake!
Gluten Free Tres Leches Cake
My Easy Gluten Free Life Print Recipe Pin Recipe Prep Time 30 minsCook Time 30 mins Servings 16 slices
- 9X13 Baking Pan
- 5 eggs separated
- 3/4 cup King Arthur’s Gluten Free Measure for Measure Flour
- 1 1/2 tsp Baking Powder
- 2 tsp Xanthan Gum
- 1/4 tsp Salt
- 1 cup Sugar
- 2 tsp Vanilla
- 1/3 cup Whole Milk
Tres Leches (3 Milks)
- 1 can Sweetened Condensed Milk
- 1 can Evaporated Milk
- 1/4 cup Heavy Cream Deduct from the quart
- 1 quart Heavy Cream
- 1/4 cup Sugar
- 1 tsp Vanilla
- Preheat oven to 350°.
- Place the gluten free flour, xanthan gum, salt and baking powder into a small bowl and blend together.
- Separate the eggs and put the yolks into one group and the egg whites into another bowl.
- Add 3/4 cup of sugar to the egg yolks and whip on high speed with a hand mixer until the eggs are light yellow and have doubled in size.
- Add the milk and vanilla to the egg yolks.
- Add the flour mixture to the egg yolks mixture and use a rubber spatula to fold together.
- Whip the egg whites until soft peaks form.
- Add 1/4 cup of sugar and continue beating the egg whites until stiff peaks form.
- Fold the egg whites into the egg yolk mixture. Don’t over blend it. As soon as you dont see white streaks in the batter anymore you are done.
- Pour the batter into a greased 9X13 baking pan and cook for 30 minutes.
- While the cake is cooking, make the whipped cream.
- When the cake is finished baking, allow it to cool on a rack.
- While the cake is cooling, put the Tres Leches ingredients (Heavy cream, Sweetened condensed Milk, and evaporated milk) into a bowl and use a whisk to blend them together.
- Once the cake is cooled, use a toothpick or fork to poke a bunch of holes in the cake.
- Pour about 2 cups of the tres leches mixture over the cake and allow the cake to absorb it all.
- Once absorbed, cover with whipped cream and if you like strawberries, chop some strawberries and place them on top of the whipped cream.
- Pour the heavy cream, sugar and vanilla into a bowl.
- Whip on high until the whipped cream turns into a thickened product that stands up on its own. This takes about 5-10 minutes.