This recipe comes to us from Dave Ross.
25% Asian white rice flour;
25% Asian sweet rice flour;
25% tapioca starch; and
25% potato starch.
Cake Batter Ingredients:
1 stick melted butter
6 large eggs separated
¼ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
1 ½ cup Gluten-Free Flour Mix (above)
Milk Blend Ingredients (whisk the ingredients below together before cake comes out of the oven):
1 twelve oz. can evaporated milk
1 fourteen oz can sweetened condensed milk
1 fourteen oz. can coconut milk or 2 ½ cups whole milk
(I just tried the coconut milk for the first time today and it does not give a noticeable coconut flavor)
Gluten-Free Cake Directions:
Heat oven to 350F. Butter a 9” by 13” glass baking pan. In a mixer with the whip attachment combine the egg whites, salt and baking soda. Whip to the soft peak stage at least 2 or 3 minutes on high. Add egg yolks and beat till completely combined. Slow down the mixer and add the sugar mixing till combined. Remove bowl from mixer and fold in melted butter with a rubber spatula. When the butter is blended in, fold in the flour, ¼ cup at a time. Pour batter into the buttered pan and bake for 30 minutes or until a toothpick comes out clean and the cake is golden brown. Place pan on a cooling rack and pour the three milks over the top immediately. The milk mixture should absorb within a few minutes and nay that doesn’t is ok too. After the cake has cooled off, put it in the fridge to cool for at least 5 hours or overnight before serving.