A moist, sweet cake that gets a head start in baking by the use of hot milk. No one will know that this gluten free hot milk cake is gluten free.
Preheat your oven to 350°F. Oil a 9 x 13, 9 x 9-inch, or two 8-inch round metal baking pan(s); set aside. If you must use a glass dish, preheat the oven to 325°F. The rise will most likely not be as high in a glass dish. (If you plan on serving the dessert straight from the pan, there is no need to line it with parchment. However, for a cleaner and neater presentation, line the bottom of the pan with parchment paper, after oiling it. Then, oil the paper. If you’re using a 9 x 9-inch pan, use a 9 x 13-inch sheet of parchment and allow the paper to overhang on two of the sides for easy removal. If you overhang any parchment paper on the 9 x 13-inch pan, be sure to overhang on the longer portions. Overhanging on the shorter ends may break the cake upon lifting it out of the pan.)
In a large bowl, beat the eggs on high speed for 4 - 5 minutes or until it becomes thick. Gradually add the sugar, beating until the mixture turns light and fluffy.
In a small saucepan, heat the milk and butter just until the butter melts. Slowly add this mixture down the inside of the mixing bowl, not directly onto the batter, while beating on low speed just long enough to combine.
Pour the batter into the prepared pan. Run a butter knife back and forth through the batter to pop any large air pockets. Bake until the cake springs back in the center when lightly touched. Also be sure that when a toothpick inserted in the center that it comes out clean, about 25 - 30 minutes, no matter the size pan. Check for doneness earlier if you’re using a glass dish.
Transfer the pan to a wire rack to cool 10 minutes.
Remove the cake from the pan, discarding any parchment paper, and allow it to cool completely.
Then, slice and serve with strawberries and sugar mixture (see tips section below), canned gluten free pie filling, just dusted with confectioners’ sugar, just add a dollop of whipped cream or coconut cream for a dairy-free treat. Also, you may use icing or frosting if making a 2 layer cake. Use your favorite topping.
Use 2 tablespoons liquid from a can of white beans such as cannellini/white kidney beans to replace the egg white in one egg and 1 tablespoon additional fat (butter or refined coconut oil) to replace one yolk.
**For a Dairy-Free Whole Milk Substitute:
I made the 9 x 9-inch version and I didn’t have any whole or 2% milk on hand. So, I measured out 2 tablespoons full-fat 18% coconut milk. Then, separately, I measured 1 tablespoon plus enough milk to measure 3/4 cup. Together they equal 3/4 cup + 2 tablespoons and contain as much fat as whole milk. The brand of coconut I used can be found in the above link section, Better Body Foods. Coconut milk brands vary in fat percentages. Find one that contains 17 – 19% fat is unusual but useful. Many brands contain 11 – 13% fat. In this case, you would need to use a higher ratio of full-fat coconut milk compared to fat-free milk. If you’re using dairy-free milk instead of cow’s milk, you’ll need to figure out the percentage of fat in your milk. If you’re using cashew milk, that contains a lot of fat compared to almond milk.