Melt in your mouth gluten free cake
This very delicate cake is light as a feather and melts in the mouth thanks to the fact that it is created with potato starch. Delicious, irresistible, with a light aftertaste of lemon and vanilla and a delicate, compact, not too moist texture, perfect with a cup of hot milk or coffee. This cake is gluten-free which makes it a perfect cake for anyone that can't eat gluten.
For 8 Serving(s)
- 4 eggs at room temperature
- 220 g white sugar
- 330 g corn or potato starch
- 1 tsp baking powder
- 2 lemon (only the zest)
- 1 tsp vanilla extract (optional)
- 230 g butter
Melt in your mouth gluten free cake Directions
- For this recipe I used silicone mould Gemma made by Silikomart.
- For this cake you need a pan with a capacity of about 2 liters, the cake grows a lot while baking. If you use a round classic pan, you need to grease it slightly and dust it with some flour. If you follow a gluten-free diet, sprinkle the mold with gluten free breadcrumbs or almond meal.
- Beat whole eggs at room temperature for about 5 minutes using an electric mixer. They should triple their volume and this ensures that the cake does not collapse during baking and has no uncooked parts in the middle. Once the eggs are light and frothy gradually add sugar one tablespoon at a time. The mixture should become fluffy and shiny.
- As you begin to incorporate the rest of the ingredients, place butter in a saucepan and melt it without burning it.
- Add sifted starch and baking powder into the egg mixture and incorporate them using the mixer turned on a low speed.
- Add lemon zest and vanilla extract and mix again.
- At this point add very hot melted butter and mix to incorporate.
- Pour the batter into the mould and cook in a preheated static oven at 165 °C for 1 hour and 10 minutes or until the toothpick inserted in the center of the cake comes out clean. Remove from the oven and let it cool down.
- If you use the pan I used, you need to cut out the base of the dome then turn the pan and gently remove the cake from the mould.
This recipe is made thanks to the collaboration with Silikomart - a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.
hi barbara i am a self learned baker and a big fan of ur recipes plz post some more gluten free reci...
See Full Review >> - Michael Torre