Well, a few posts back I wrote about the White Cake Conundrum: not having a gluten-free, dairy-free, casein-free, and egg-free white cake recipe that satisfied my penchant for perfection. Gloria Tilley had asked for help with this for a relative's upcoming wedding. I finally got around to experimenting in the kitchen today and I am thrilled to report a resounding success!! Of course, the kudos go to Gloria who gave me the foundation for the recipe (one of my own). I started right where Gloria suggested, which was with my own Luscious Lemon Poppy Seed Muffin recipe (page 191) from my cookbook. I deleted the flavoring ingredients (lemon extract, poppy seed and lemon peel). I increased the baking powder by 1/2 teaspoon and baked the cakes in 9 inch round pans. We all just sampled the cake and it is fantastic. Here is the recipe. Let me know your results, if you would please. I am sure that altering the pan size will change both the baking time and possibly the results.
Gluten-Free, Dairy-Free, Egg-Free WHITE CAKE RECIPE
1 1/2 cups white rice flour (I used a mix of white and brown rice flour - half each)
1 1/2 cups of tapioca flour
2 teaspoons of xanthan gum
1 1/2 cups sugar
2 Tablespoons baking powder
Pinch of salt
1 stick of acceptable margarine
4 teaspoons of Ener-G® Egg Replacer (dry powder)
2 teaspoons vanilla
1 1/2 cups rice milk
(Extra rice milk a little bit less than 1/2 cup-see directions below)
Preheat oven to 350 degrees. Grease and flour two 9 inch round baking pans and set aside. Measure all of the dry ingredients into a large mixing bowl and set aside. Take your margarine and cut it into small pieces and add to the dry ingredients. Cut the margarine into the flour mixture until it is very, very well incorporated into the dry ingredients. Add 1 1/2 cups of rice milk and the vanilla. Start to mix the batter. Then add a little less than 1/2 cup of additional rice milk. The batter for this cake will be fairly thick. It will not drip off of a spoon. It will hold it's shape pretty well. You may need a bit less milk if you are light on your flour measurements.
Mix well, but do NOT OVER MIX your batter. You will probably see small lumps of margarine in the batter, that is fine. Place the batter into your prepared pans and bake for 25 to 30 minutes or until done. Oven temperature is very important. A hotter or cooler oven will change both the baking time and results. This recipe produced a nice, moist cake. Just wonderful. Because we used organic sugar and organic vanilla (both browner in color than clear vanilla or bleached sugar), our cake was not a pure white color. Good luck and let me know how YOU make out with this recipe!!
Love,
Lisa
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