Hello cake friends,
Some of my focus has shifted toward a growing concern amongst many people. It seems that there are many more folks out there with food intolerance, health issues or body management concerns. Yet everyone still loves the indulgence of cake every once in a while. Here is my offering today one of my many gluten free cake recipes that I am sure you will enjoy.
Gluten Free Butter Cake Oven Temp: 350 degrees F
2 2/3 cups Robin Hood Gluten Free All-Purpose Flour Blend
1 Tablespoon gluten free baking powder (Bob’s Redmill Baking Powder)
1/2 teaspoon fine salt
12 Tablespoons unsalted butter
1 1/3 cups granulated sugar
1 1/8 cups milk, room temperature or 80°F
8 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
Line two 9-inch cake pans with parchment paper.
Sift together flour, baking powder and salt.
In the bowl of your mixer, beat butter on high speed until fluffy.
On medium speed, add sugar a bit at a time until well incorporated.
Add egg yolks one at a time, scraping the sides of the bowl as needed.
Add Vanilla and beat just until combined.
Turn your mixer speed to low.
Alternately add flour mixture and milk until all is incorporated. Do not overmix.
Divide batter evenly between pans, tapping the pan on the top to evenly distribute batter and burst any air bubbles that may have formed during mixing.
Bake for 25-30 minutes or until toothpick inserted comes out clean.
Let cake cool in the pans for 10 minutes and turn out onto a parchment covered surface and allow to cool completely.
Prior to frosting, use a bit of simple syrup to give enhance the flavor or add a bit of extra moisture.
Frost as usual and serve.
Watch for our Gluten Free/Diabetic Baking Workshop coming February 2015!