Gluten-Free #treslechescake (DF option) Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. The l...