-adapted from The Pioneer Woman website
Special Equipment Needed
-a stand mixer is handy, but a hand mixer will do
-9"x13" baking pan
Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (6 oz) brown rice flour
1 1/4 C (7.25 oz) white rice flour
1 C (4.25 oz) tapioca flour
1 C (5.75 oz) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
For the Cake
1 C (5 oz) Jeanne's Gluten-Free All-Purpose Flour Mix
1 1/2 tsp baking powder
1/4 tsp salt
5 large or extra large eggs, separated
1 C (6.5 oz) granulated sugar, divided
1/3 C (2.66 fl oz) milk
1 tsp vanilla extract
extra tapioca flour and melted butter for pan
For the Three Milk (Tres Leches) Soak
1 (12 fl oz) can evaporated milk
1 (14 fl oz )can sweetened condensed milk
1/4 C (2 fl oz) heavy whipping cream
For the Frosting
1 pint (2 C; 16 fl oz) heavy cream
3 TBL granulated sugar
Preheat oven to 350 degrees. Butter and flour your pan with extra melted butter and tapioca flour.
In a large bowl, mix together flour, baking powder and salt.
In the bowl of a stand mixer fitted with the beater attachment, beat the egg yolks on high with 3/4 C (5.25 oz) of the sugar. Beat until the mix is a pale yellow. Add the milk and the vanilla extract and beat briefly, until just combined.
Pour the egg yolk mixture over the flour mixture and stir very gently to combine.
In a separate bowl with a mixer, beat the eggs whites until soft peaks form. With the mixer on, slowly add the remaining 1/4 C (1.75 oz) granulated sugar, a tablespoon at a time. Beat until egg whites are stiff but not dry.
Very gently fold the egg whites into the batter until just combined. Pour into your prepared pan. Use a spatula to even out the top of the cake batter.
Bake for 35-45 minutes or until a tester comes out clean. Remove from oven and let cool in the pan for 5 minutes. At this point, you can either turn out the cake onto a rimmed platter or keep it in the pan to cool further--until it is just slightly warm.
To Make the Three Milk Soak
While you are waiting for the cake to cool, prepare your three milk glaze. In a pitcher (I use a 4 C Pyrex glass measuring cup), whisk together your evaporated milk, your sweetened condensed milk, and your whipping cream. Remove 1 1/3 C (10.66 fl oz) of the milk mixture and use for something else.
Using a fork, pierce the top of your now slightly warm cake several times. Slowly drizzle the remainder of the milk mixture over the cake, letting it drip down the sides, as well. The milk will pool in places around the cake, but it will quickly soak in.
To Make the Frosting:
In a large bowl with a mixer, beat together the heavy whipping cream and sugar. Use this to frost the top (and sides if you took the cake out of the pan) of the cake.
Prepare for ooohs and aaahs from everyone who eats this cake!