Friday, August 12, 2011
This cake came from Gluten Free Girl and the Chef. I swapped out some of the ingredients, though. And, my flour mix is a little different.
I've tried several different flour recipes, and this one is the best I've made. It leads to light and fluffy baked goods, that crumble like foods with gluten do. Really, I don't even miss the gluten when I make foods with this mix.
Gluten Free Flour Mix
1 1/4 cups white rice flour
3/4 cups sorghum flour
2/3 cup cornstarch
1 1/4 Tablespoon tapioca flour
1 teaspoon xanthan gum
Combine all of the ingredients in a large bowl until thoroughly mixed. Store in an airtight container.
280 grams flour mix
1/4 tsp Kosher salt
1 Tbsp baking powder
zest of 1 lemon
1 stick unsalted butter, softened
1 1/3 cups sugar
3 large eggs, beaten
1/2 tsp vanilla extract
juice of 1 lemon
1/2 cup milk
Preheat the oven to 375. Grease the bottom and sides of springform pan with cooking spray.
Combine flour, baking powder, and salt. Set aside.
In your stand mixer bowl, cream together the butter and sugar. Slowly add the beaten eggs while the mixer is running. Continue to mix while you add the lemon zest, vanilla and lemon juice.
With your mixer running, add the flour and then the milk (alternating) in 1/4 cup increments, allowing the flour or milk to become fully incorporated before adding the next batch (you should begin and end with flour). Scrape down the sides of the bowl, and mix for 1-2 minutes; the batter will be light and fluffy.
Pour the mixture into the prepared springform pan, using a spatula to even out the top. Bake at 375 for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cook before releasing it from the pan. Top with powdered sugar or whipped cream.