Step 1

Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat ¾ 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.

Step 2

In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining ¼ c sugar and continue beating until egg whites are glossy and firm, but not dry.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Allow to chill in refrigerator until ready to serve.