1 cup Andreas Gluten Free Superfine Flour Blend
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs, separated
1 cup Sugar, Divided per instructions below
1 teaspoon Vanilla
1/3 cup Milk
TRES LECHES MIXTURE:
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine Andrea's Gluten Free Flour Blend, baking powder, and salt in a large bowl.
Beat egg YOLKS with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 30 to 40 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
(I made 1.5 x the cake recipe and used all of the "tres leche" mixture, or save the mixture for coffee creamer)
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with fresh berries or whole or chopped maraschino cherries.
Refrigerate until ready to serve.