A gluten free sponge cake topped with a rich three milk mixture and whipped cream!
Course Dessert
Cuisine American
Keyword eggless, gluten free, whipped cream
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr55 minutesmins
Servings 12servings
Calories 420
Author Taleen Benson
Ingredients
1cup (200g)granulated sugar
⅓cup (80ml)vegetable or canola oil
¾cup (170g)Greek yogurtroom temperature
¼cup (60ml)whole milkroom temperature
1teaspoonvanilla extract
1 ⅓cups (197g)gluten free flour blend
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
For the condensed milk mixture:
¾cup (240g)sweetened condensed milk
¼cup (60ml)evaporated milk
¼cup (60ml)half and half
For the whipped cream topping:
2cups (480ml)heavy whipping cream
¼teaspoonvanilla extract
Instructions
Preheat the oven to 350°F. Grease an 8" round cake pan and set aside.
In a large bowl, stir the sugar and oil together until combined. Add the yogurt, milk, and vanilla and mix well. Fold in the flour, baking powder, baking soda, and salt.
Transfer the batter to the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire cooling rack. Use a fork to poke holes all over the top of the cake.
In a small bowl, whisk the condensed milk, evaporated milk, and half and half together. Carefully pour over the warm cake. Cover the cake and chill in the refrigerator at least 1 hour.
To make the whipped cream, beat the heavy cream and vanilla extract using a hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form. Spoon on top of the chilled cake before serving and reserve any excess whipped cream to serve alongside individual slices.