Tuesday, September 26, 2017

Gluten-Free Vanilla Cake (Guest Post)

What's better than a cake? Well, gluten-free cake is a good answer! Please enjoy this guest post by Rose of Gimme Tasty.

Over the decades, many of us are trying to expand our repertoires when it comes to no-gluten recipes. At first, we started with our main dishes. Later on, we tried experimenting on our desserts and pastries.

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Fortunately, there is nothing that should weird you about a gluten-free cake. In fact, I highly recommend you should make one by yourself. It's taste is similar or better than its conventional counterparts. Moreover, the health benefits that it gives to your body is something that you can't trade off.

If you are interested in this diet, then start learning some basic recipes first. For that, a gluten-free vanilla cake is a good route. This luscious cake has a mesmerizing texture and oozing flavor that will delight your mouth! Here is how to do it.

Gluten-Free Vanilla Cake Recipe
Makes one 9" cake, 12 slices
2 cups gluten free all-purpose flour
1/4 cup cornstarch
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp Kosher salt
10 tbsp unsalted butter
300g granulated sugar
2 tsp vanilla extract
4 egg whites
1 whole egg
10 oz buttermilk 
1 tsp xanthan gum
  1. Start by preheating your oven to 350F. Grease two 9" cake pans and line their bottom with parchment paper. Set the pans aside.
  2. Sift the flour, cornstarch, baking soda, baking powder into a bowl. 
  3. Add the salt and stir the mixture well. Set the bowl aside.
  4. Use a stand mixer with the paddle attachment to beat the butter, sugar and vanilla for 5 minutes.
  5. In a separate bowl, combine the buttermilk, egg, and egg whites, whisking well.
  6. Add the flour mixture to the creamed ingredients in three additions, alternating with the buttermilk mixture and beating well after each addition. Scrape the sides of the bowl often.
  7. Beat the mixture again for another minute to ensure that the ingredients have been combined properly.
  8. Bake for 20 minutes, rotating the pans after 10 minutes, until the cake is golden. 
  9. Once done baking, remove the cake from the oven and cool completely in the pans on a rack before unmoulding and frosting.
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