This cake is exquisite: moist, tender, rich, and sweet. It is also not very hard to make. and it does not have any of the hallmark disappointments of gluten-free baking. I used Pamela’s Artisan Blend - Whole Grain and made no adjustments for altitude although I live at 4750’. Consequently, the cake had a higher loft than shown in the recipe, yet retained a pleasantly springy sponge. I poked about half again as many holes as pictured, I had used 1/3c of the sweetened condensed milk for a different recipe and used the remainder for this one, and the cake was still plenty sweet and moist. I whipped the entire pint of cream and it expanded to nearly a quart. I only applied about 2/3 of it as icing; a half-pint of cream would probably have been sufficient. The bottom stuck to the well-greased pan a little. I would use a cake release next time, and there will definitely be a next time! I made it for Mothers’ Day; everyone loved it and took the recipe home with them.