Gluten-Free Butter Cake
This cake is surprisingly close to a butter cake made with wheat. It has the same delicious mouthfeel and taste. The xantham gum keeps the cake fresh and moist, otherwise it becomes dry and hard very quickly.
Makes one 8” cake
Preheat oven to 350°F. Grease and line the bottom on an 8” square or round cake tin. Set aside.
Sieve into a large mixer bowl, and whisk well:
1 ½ cup Bob’s Red Mill All-Purpose Gluten-Free Flour
1 cup granulated sugar
2 ½ tsp baking powder
½ tsp xantham gum*
½ tsp salt
In a medium bowl, whisk together:
2 egg yolks
¾ cup cow’s milk or almond milk
½ cup melted butter
1 ¼ tsp vanilla extract
Add the wet ingredients all at once to the dry ingredients. Mix on low speed for exactly one minute. Remove the beater and bowl. Scrap the sides of the bowl.
In a separate clean bowl, whisk together 2 egg whites. Beat until they form stiff but not dry peaks. Don’t over beat.
Fold the beaten egg whites into the batter. As you fold you will notice large air pockets. Continue to fold until the air pockets decrease in size and the batter becomes uniform. This will give an even crumb when the cake is baked. There is no gluten in this cake so there is no risk of over folding.
Transfer the batter to the prepared tin and bake for 40 minutes, until the edges come away from the sides of the pan and the centre springs back. Cool 10 minutes in the pan and then remove the cake to a rack to cool.
* available at most health food stores
