GF tres leches cake

By foodiva

Ingredients

• 1/2 cup brown rice flower (75 g)
• 1/3 cup tapioca flour (35 g)
• 3 tablespoons arrowroot flour (30 g)
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon egg replacer
• 1/2 teaspoon xantham gum
• 6 large egg whites
• 6 large egg yolks
• 1/2 cup superfine sugar, divided
• 1 can (14 oz) Sweetened Condensed Milk
• 1 cup heavy whipping cream
• 2/3 cup Evaporated Milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1-2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from cookiesorbiscuits.com

Preparation

Step 1

Preheat the oven to 375°F. Grease and flour a 9 inch springform pan.
In a medium bowl, combine the brown rice flour, tapioca flour, arrowroot flour, salt, baking powder, egg replacer and xantham gum.
Beat the egg whites and 1/4 cup of the superfine sugar in a large standing mixer until stiff peaks form, about 3-4 minutes.
Meanwhile, beat the egg yolks and the remaining 1/4 cup of superfine sugar in a large mixing bowl until they are light yellow in color, about 3-4 minutes.
Fold the egg white mixture and flour alternately into the egg yolk mixture.
Pour into the prepared springform pan.
Bake for 20 minutes or until the cake is just golden and a wooden toothpick inserted in the center comes out clean.
Remove from the oven to a wire rack.