See the baked layer in the video. Watch the Video!
Why this is great for weddings
This recipe works well for wedding cakes because the layers remain moist thanks to the balance of sugar and fat. Fondant seals in moisture best when the cake itself starts out tender and moist.
Homemade Whipped Cream (that’s what I used)
Best Gluten Free White Cake Recipe
Dessert
American
Carla’s Gluten Free All-Purpose Flour Blend, Egg whites
Ingredients
-
8
ounces
unsalted butter, at room temperature
(or dairy-free buttery sticks or margarine) -
1-3/4
cup
granulated sugar
350 g -
3
cups
Carla’s Gluten Free All-Purpose Flour Blend
360 g, plus extra for dusting -
2-1/2
teaspoon
baking powder -
1/2
teaspoon
salt -
1
teaspoon
pure almond extract -
1
teaspoon
clear gluten-free artificial vanilla extract
or more almond extract -
6
large egg whites
at room temperature (or about 3/4 cup liquid from two 15-ounce cans of cannellini beans) -
1-1/4
cups
whole milk
at room temperature (or 1 cup nonfat milk + 1 tbsp + 3 tbsp heavy cream; rice milk works too) -
1/4
cup
vegetable oil -
1-1/2
times
Homemade Whipped Cream Recipe
(optional amount for filling) -
12
large frozen sliced strawberries
thawed (or fresh), optional
Instructions
-
Prepare two 9 x 2-inch (or 9 x 1-1/2-inch) round cake pans: oil them, dust each with about 2 teaspoons of the flour blend, and tap out the excess. Wrap the sides of the pans with wet paper towels covered in foil as described in the pan-wrapping guide, and preheat the oven to 325ºF with a rack in the middle.
-
Beat the butter and sugar together in an electric mixer on medium speed until light and fluffy and most of the sugar has dissolved, about 5 minutes.
-
In a separate bowl, whisk together the flour blend, baking powder, and salt; set aside.
-
Add the oil and extracts to the butter-sugar mixture and beat just until combined.
-
Add the egg whites one at a time, beating on medium speed after each addition just until incorporated.
-
Alternate adding the dry ingredients and milk: add one-third of the flour blend, then half the milk, and mix until just combined. Repeat, ending with the final third of flour. Mix only until combined to avoid overworking the egg whites, which can make the cake tough.
-
Divide the batter evenly between the two pans (weigh them if you want perfectly even layers). Run a butter knife around each pan to release large air pockets. Bake 40 to 45 minutes, or until the cake springs back when gently touched.
-
Cool the cakes in their pans on a wire rack for 10 minutes after removing them from the oven.
-
Remove the cakes from the pans and cool completely on the rack until they reach room temperature.
-
If you plan to split each layer into two (to make a four-layer cake), wrap each layer tightly in plastic wrap and chill until firm before slicing. Chilled layers slice and frost with fewer crumbs. If using two layers only, proceed to fill and frost as desired. Layers can also be frozen at this stage.
-
For a four-layer cake, remove the chilled layers from the fridge and slice each horizontally. Fill and frost as you like.
-
Use an icing comb to create swirls or straight lines on the top or sides for a finished look.
Tips
*Clear vanilla is an artificial product used in white cakes so the crumb stays pale. If you prefer more flavor, use all almond extract — I find it delivers better, stronger flavor.
To Make a Half 3-Layer Cake:
Bake half the batter in an oiled 8-inch springform pan lined with parchment on the bottom. When it is set and springs back in the center, cool and then slice horizontally in half. Slice one of the halves vertically to create three cake layers for assembly and one piece for snacking.
Buttermilk Version:
To make a richer, more tangy cake, substitute the milk with 1-1/2 cups of buttermilk.