About the Recipe
Imagine a slice of pure decadence: a light, airy, and impossibly moist gluten-free cake, bathed in a blend of four luscious milks. This isn't just a dessert; it's an experience that melts in your mouth with every bite. The secret lies in a perfectly crafted gluten-free sponge cake that becomes a canvas for a rich and creamy quartet of milks—evaporated milk, sweetened condensed milk, heavy cream, and, for a deeper caramel note, dulce de leche.
A luxurious homemade whipped cream topping adds a cloud-like finish, balancing the deep sweetness of the milk-soaked cake. With every forkful, you get a delightful contrast of textures and a symphony of flavors that will make you wonder why you ever missed gluten in the first place.
This is a cake for special occasions, for celebrations, or simply for an extraordinary dessert experience. It’s a treat that everyone can enjoy, no matter their dietary preferences, and one that is guaranteed to impress. The best part? It gets even better the next day, as the flavors and moisture deepen overnight in the fridge.
Ingredients
½ cup white rice flour
¼ cup brown rice flour
2 tablespoons tapioca starch
½ cup potato starch
2 teaspoons baking powder
½ teaspoons cinnamon spice
1 teaspoon salt
1 ¼ cup granulated sugar, divided
5 large eggs
1 ½ teaspoons vanilla extract
½ cup milk
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Spray a 9x13 inch cake pan with baking spray or grease it with butter and flour. Set aside.
Sift the flour, baking powder, and salt into a large bowl. Set aside.
Crack the eggs, then separate the egg whites from the yolks. Place the egg whites in a medium bowl and the yolks in another bowl.
Beat the egg whites at high speed until soft peaks form.
Using a hand mixer, whisk together the egg yolks and sugar until the yolks become pale yellow. Add the milk and vanilla extract to the egg yolk mixture.
Then slowly pour the egg yolk mixture into the flour mixture; stir to combine.
Gently fold in the soft peak-egg white mixture to the batter until just combined. Do not over-mix.
Pour the cake batter into the greased pan and place it in the oven.
Bake for approximately 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
In a medium bowl or pouring jar, combine evaporated milk, heavy cream, and condensed milk.
Using a wooden skewer, pierce the cake with holes and slowly pour all the milk over the surface of the cake. Make sure to pour near the edges and all around the cake.
Refrigerate the cake for at least an hour or overnight, allowing the milk to fully penetrate the cake.
Combine the caramel/dulce de leche, water, and rum. Microwave for approximately 30 seconds to make it easier to mix.
Pour or spread the mixture on the cake cover with a plastic wrap and refrigerate until ready to serve, at least four hours or preferably overnight.
Notes