Preparation Steps
- Preheat oven to 350 degrees.
Generously butter a 13X9 baking dish.
In a large bowl, beat c sugar, egg yolks, and butter until light and fluffy, about 5 minutes.
Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.
- In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds.
Gradually add the remaining c sugar and continue beating until egg whites are glossy and firm, but not dry.
- Gently fold the egg whites into the cake mixture.
Pour this batter into the baking dish, spreading out evenly.
Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes.
Pierce cake all over with a toothpick.
- Whisk together the milks, and pour evenly over cake.
Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.
- Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick.
Spread over cake and top with strawberries and mint leaves.
- Allow to chill in refrigerator until ready to serve.