Gluten-Free Tres Leches Cake Recipe

Preheat your oven to 350 degrees. Generously butter a 13x9 baking dish.

In a large bowl, beat 1/4 cup sugar, egg yolks, and 3 teaspoons butter until the mixture is light and fluffy, about 5 minutes. Gently fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and 1/4 cup milk.

In a separate large bowl, beat the egg whites until they form soft peaks, adding the cream of tartar after about 20 seconds. Gradually add the remaining 1 cup sugar and continue beating until the egg whites are glossy and firm, but not dry. Carefully fold these beaten egg whites into the cake mixture.

Whisk together the evaporated milk, condensed milk, and half-and-half. Pour this mixture evenly over the warm, pierced cake. Let it cool slightly, then cover the dish and refrigerate for at least 4 hours, or ideally overnight, to let the cake fully absorb the milks.

Just before serving, combine the whipping cream, 1 cup sugar, and 1 teaspoon vanilla in a mixer bowl. Whisk until the cream forms stiff peaks and is thick enough to hold its shape.