Gluten Free White Cake Recipes

Steps:

• Preparing to bake: Heat the oven to 375 degrees F. Lay down greased parchment paper into two 9-inch cake pans.
• Combining the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt. Set aside.
• Mixing the wet ingredients: Stir together the milk and vanilla.
• Creaming the butter and sugar: Put the butter into the bowl of stand mixer. Whirl the butter until it has spread out in the bowl. Add the sugar. Mix the butter and sugar together until the sugar has entirely disappeared into the butter and has come creamy.
• Finishing the batter: With the stand mixer running on low, add 1/3 of the dry ingredients. When there is no flour visible, add 1/2 the milk. Repeat, ending with the last of the dry ingredients. Carefully, scrape the cake batter into a large bowl.
• Beating the egg whites: Clean out the bowl of the stand mixer and dry it thoroughly. Add the egg whites. Turn on the stand mixer, with the whisk attachment on. Add the cream of tartar to the egg whites. Let the stand mixer run until the egg whites turn white and start to thicken. Pour in the sugar and continue whisking the egg whites until they have reached soft peaks.
• Folding in the egg whites: Pour 1/3 of the egg whites into the cake batter. Slowly, with sure strokes, use a rubber spatula to fold the egg whites into the cake batter. When there is no visible sign of egg whites left, pour another 1/3 of the egg whites. Continue doing this until the cake batter is fluffy and increased in volume. Stir in the last and stop stirring.
• Baking the cake: Pour the cake batter equally into the 2 cake pans. Slide them into the oven and bake until the top of the cakes has a little athletic jiggle, and a toothpick inserted into the middle comes out clean, 30 to 40 minutes.
• Allow the cakes to cool in the pan. Run a butter knife around the edges of the cake pans to loosen the cake. Carefully, turn the cakes onto cooling racks.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Steps:

• Grease a 9x5-inch loaf pan.
• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
• Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
• Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

Steps:

• Preheat oven to 375F and lightly grease a 15 x10" jelly roll pan.
• Bring butter and water up to a boil in a large saucepan, taking care not to scorch.
• Remove from heat; whisk in remaining cake ingredients until smooth.
• Pour into prepared baking pan.
• Bake for approximately 20 minutes or until cake is golden brown and tests done.
• Cool for 20 minutes.
• While cake is baking, bring milk and butter just to the boil in a medium saucepan, taking care not to scorch.
• Remove from heat.
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake.

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean. Approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Split the frosting 2/3 into one bowl and 1/3 into another.
• - Add blue food coloring into the 1/3 mixture until you get the color you like.
• - Place both bowls of frosting into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread all of the blue frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread all of the white frosting over the entire cake.
• - Decorate with with a toothpick flag.
• - Refrigerate until you are ready to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.