30 April, 2012
Gluten Free White Birthday Cake
Bakery Girl's Gluten Free White Cake
1 cup Butter
1 Cup Sugar
4 Eggs & 1 Yolk
3/4 tsp Hazelnut Extract
1 1/2 tsp Vanilla Extract
1/3 Cup Millet Flour
2/3 Cup Sorghum Flour
1/3 Cup Tapioca or Potato Starch
2 tsp Baking Powder
1/4 tsp Salt
Preheat oven to 350'.
Grease & Flour cake pans. I used 2x 8" pans.
Mix all flours, bak. pwd. & salt. Set aside.
Beat butter with electric mixer until light & fluffy.
Add sugar, beat again for several minutes until light & fluffy.
Add eggs, one at a time, beating 2 minutes after each egg.
Fold flour mixture carefully so as to not lose the light softness that you spent several minutes mixing in.
Pour into/ fold into prepared cake pans and smooth surface as best as you can.
Bake until the top is golden brown and a toothpick comes out shiny but not sticky - around 18 - 20 minutes. (I needed 22 minutes -- 8" pans?)
Remove from pans after about 10 minutes and let cool.
Because of the double extracts, this smells devine out of the oven. Mmm.
Be sure to beat and beat some more. Goal is to incorporate lots of air into this batter.
When queried, the birthday girl requested chocolate frosting. I made a simple buttercream.
Loose measurements are:
1/3 cup softened butter beaten with mixer.
Add two cups of Powdered sugar and beat so butter sticks to sugar.
Add about 1 capful from the jug of milk (~ tbsp)
Add 1 -2 squares of unsweetened chocolate, melted and cooled a bit.
Add several Tbsps of powdered cocoa.
Add 1 capful of milk again until it starts looking like frosting.
Add up to two cups more of powdered sugar
Maybe another capful of milk
To spreading consistency. Finger licking is necessary.
And then - because I don't stock birthday candles or other decorations anymore, be creative for the decorations.
I had little valentine colored sprinkles that made the chocolate pop. Cute.
You could also utilize some flag toothpicks by glueing a triangle of paper to the tips as a flag.
And here was the best deal: Gluten-free baking (whatever your reasons) is done well by the combination of select & certain flours. Of which you buy the entire bag from Bob's Red Mill and because you infrequently bake (my health problems go beyond gluten), you are stuck with the remainder - all these bags piled into the fruit drawer of your fridge. I asked for and got nicely, the precise amount of flours direct from bakery girl. Beyond helpful to me.
A moist, light cake.
Technically, the extracts are in an alcohol (grain) base. Feel free to substitute but be mindful of the liquid replacement value.
Those specialty bags of flour store longer in the fridge.
Since the butter has salt in it, I added just a sprinkle.
I had minimal problems eating this cake. Two slices over two days.