Gluten-Free White Cake
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tsps
Baking Powder1 tsp
Salt1 cup
Milk1 tsp
Vanilla Extract1 cup
Sugar8 large
Egg White (at room temperature)1 tsp
Cream Of TartarDirections:
1
Preparing to bake: Heat the oven to 375 degrees F
2
Lay down greased parchment paper into two 9-inch cake pans
3
Combining the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt
4
Set aside
5
Mixing the wet ingredients: Stir together the milk and vanilla
6
Creaming the butter and sugar: Put the butter into the bowl of stand mixer
7
Whirl the butter until it has spread out in the bowl
8
Add the sugar
9
Mix the butter and sugar together until the sugar has entirely disappeared into the butter and has come creamy
10
Finishing the batter: With the stand mixer running on low, add 1/3 of the dry ingredients
11
When there is no flour visible, add 1/2 the milk
12
Repeat, ending with the last of the dry ingredients
13
Carefully, scrape the cake batter into a large bowl
14
Beating the egg whites: Clean out the bowl of the stand mixer and dry it thoroughly
15
Add the egg whites
16
Turn on the stand mixer, with the whisk attachment on
17
Add the cream of tartar to the egg whites
18
Let the stand mixer run until the egg whites turn white and start to thicken
19
Pour in the sugar and continue whisking the egg whites until they have reached soft peaks
20
Folding in the egg whites: Pour 1/3 of the egg whites into the cake batter
21
Slowly, with sure strokes, use a rubber spatula to fold the egg whites into the cake batter
22
When there is no visible sign of egg whites left, pour another 1/3 of the egg whites
23
Continue doing this until the cake batter is fluffy and increased in volume
24
Stir in the last and stop stirring
25
Baking the cake: Pour the cake batter equally into the 2 cake pans
26
Slide them into the oven and bake until the top of the cakes has a little athletic jiggle, and a toothpick inserted into the middle comes out clean, 30 to 40 minutes
27
Allow the cakes to cool in the pan
28
Run a butter knife around the edges of the cake pans to loosen the cake
29
Carefully, turn the cakes onto cooling racks
30
Pour all the flours into a large container
31
(Restaurant supply stores sell large plastic containers that fit this purpose well
32
You could also use a large glass jar
33
) Shake and shake and shake harder until all the flours have become one color