A cake I've long pined for, now solidly in my arsenal of treats. It took me a while to attempt this cake (for no good reason), I hesitated to tackle its structure and chemistry. Suffice it to say, there are few things as delightful as a cake soaked in milk.
- 4 Eggs, Separated
- 1/2 cup Sugar
- 2 tbs Sugar
- 1 tbs Cinnamon
- 1 tsp Vanilla
- 10 tbs Millet Flour
- 6 tbs Tapioca Flour
- 4 tbs Masa Flour
- 2 tsp Baking Powder
- 3/4 tsp Xanthan Gum
- 3/4 tsp Salt
- 2/3 cup Neutral Oil (Safflower, Sunflower, Canola...)
- 2 15-ounce cans Coconut milk divided thusly: 3/4 cup, and 2 1/2 cups
- 2 pucks Palm Sugar (~1/2 cup)
- Heat your oven to 350 degrees.
- Beat 1/2 cup sugar with the egg yolks until thick and light in color.
- Beat the egg whites with 2 tbs sugar until stiff peaks.
- Add the oil and 3/4 cup coconut milk to the egg yolk mixture.
- Add the dry ingredients to the yolk mixture and stir to combine.
- Fold the egg whites into the batter until just barely incorporated.
- Pour the batter into a 9x13 baking dish and slide it into the oven for 30-35 minutes, until springy to touch.
- While the cake is baking, add the 2 1/2 cups coconut milk and two pucks of palm sugar into a sauce pan. Reduce of medium heat until thick and syrupy. About 30 minutes.
- Remove the cake from the oven and allow it to cool.
- Poke holes in the cake with a fork and pour the syrupy coconut milk and sugar mixture on top, allow it to soak into the cake for a few hours.