I'll Eat This Cake Cinco De Any Month


Our friend, Marissa of SugarandSpiceGlutenFree, makes amazing food. Simon and I were over for a play date, her daughter Gabby and Simon are the same age, and she had some cake that she had made for Cinco de Mayo. It was fantastico!! It was melt in your mouth, NEED the recipe kind of amazing. Here is the recipe that she posted on her blog yesterday re-posted with her permission. Check out the rest of her blog too, she has some tasty recipes!


Ingredients:
Nonstick cooking spray for the cake pan
1 1/2 cups of gluten free flour - I recommend gluten free Bisquick
1 Tablespoon baking powder
1 1/2 cups sugar
4 large eggs separated
1/2 cup skim milk
7 oz. sweetened condensed milk
5 oz. evaporated milk
2 cups heavy cream
1 teaspoon orange zest
3 Tablespoons freshly squeezed orange juice
1/4 cup powdered sugar
1 teaspoon ground cinnamon

Instructions:
-Preheat the oven to 375 degrees.  Spray a 9 inch cake pan with 2 inch sides.  Line with parchment, spray again and dust with flour. 
-Mix the gluten free flour and baking powder in a medium bowl.  Set aside.
-Using a stand mixer or hand held electric mixer with a whisk attachment, whisk the whites until soft peak form.  With the mixer running, gradually add the sugar and whisk until stiff peaks form.  Beat the yolks in one at a time making sure they are well incorporated.  Add the flour mixture and alternate with the milk.  Start and end with the flour.  Example: flour-milk-flour-milk-flour.  Add the orange zest and mix until it's blended well.
-Pour the batter into the prepared cake pan.  Slam the pan on the counter once to release any air pockets and bake for 30-35 minutes.  Test the cake before removing it from the oven.  Make sure the tester, inserted into the center of the cake, comes out clean. 
-Cool the cake slightly then invert onto a platter with sides.
-Pierce the cake all over with a thick skewer.
-Mix the sweetened condensed milk, evaporated milk and 1/2 cup of the heavy cream together.  Pour the mixture over the cake while it's warm.  I like to start on the outside and work my way in.  It's ok if the mixture pours over the sides of the cake.
-Cover and refrigerate for at least three hours or overnight.
-Combine the remaining 1.5 cups of heavy cream and 1/4 cup of powdered sugar.  Using an electric mixer, beat until soft peaks form.  Spread over the top of the cake and sprinkle with cinnamon. 
Enjoy!

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