Gluten Free Birthday CakeFrom mandie72481 9 years ago
- 2 Tbs. solid vegetable shortening shopping list
- 2 Tbs. tapioca flour (heaping) shopping list
- 1/2 C. milk (almond, soy, hemp, goat) shopping list
- 3/4 C. egg whites at room temperature shopping list
- 1 egg and 1 egg white at room temperature shopping list
- 2 tsp. almond extract (gluten-free, allergen friendly) shopping list
- 2 tsp. vanilla extract (gluten-free, allergen friendly) shopping list
- 2/3 C. chestnut flour shopping list
- 2/3 C. tapioca flour shopping list
- 2/3 C. arrowroot flour shopping list
- 1/2 tsp. xanthan gum shopping list
- 2 Tbs. sweet rice flour shopping list
- 2 Tbs. potato starch shopping list
- 1 3/4 C. sugar shopping list
- 6 tsp. baking powder (gluten-free, allergen friendly) shopping list
- 1 tsp. salt shopping list
- 12 Tbs. unsalted butter softened (soy butter or palm shortening) shopping list
- Raspberry filling (optional): shopping list
- 1/3 C. seedless raspberry jam shopping list
- 1 C. raspberry sorbet softened shopping list
How to make it
- Heat oven to 350. Set oven rack in the middle.
- Coat bottom and sides of 2 (9"x1.5" or 9"x2") round cake pans with 1 Tbs. shortening each. Sprinkle 1 heaping Tbs. tapioca flour into each pan, roll and coat. Invert and tap out excess flour.
- Pour egg whites, yolk and extracts into a 2 cup glass measure, and mix with fork until blended.
- Mix flours, gum, sugar, baking powder and salt in the bowl of electric mixer at slow speed.
- Add butter, continue beating at slow speed until mixture resembles moist crumbs, with no powdery ingredients remaining.
- Add all but one half cup of egg mixture to crumbs and beat at medium speed, 1-1/2 minutes.
- Add remaining half cup of egg mixture and beat 30 seconds more.
- Stop mixer and scrape sides of bowl, and return mixer to medium speed and beat 20 seconds longer.
- Divide batter evenly between two prepared cake pans, using rubber spatula spread batter to pan walls and smooth tops.
- Arrange pans at least 3 inches from the outer walls of the oven and 3 inces apart.
- Bake until cake needle or toothpick inserted in the center comes out clean, about 23 minutes (if tops start to darken cover with aluminum foil)
- Let cakes rest in the pans 5-10 minutes.
- Invert onto cooling rack and cool completely, about an hour and a half.
- Place one cake in 9" springform pan.
- Top cake with raspberry sorbet.
- On top of the sorbet, spread the raspberry jam.
- Top with second layer of cake and freeze for at least one hour.
- Prepare the frosting (use your favorite allergen firendly recipe simple buttercream works great)
- Remove from freezer and frost immediately.
- If you do not plan on eating the cake immediately return to the freezer until ready to serve. You can frost and fill with your favorite fillings and frostings. Get creative, it makes it even better!
The Cookmandie72481 Lebanon, OH
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