The Perfect Gluten Free White Cake
This bakery-style gluten free white cake, made without any egg yolks, is the perfect moist and tender blank canvas to dress up for any occasion
What is a white cake & how do you make it?
A white cake is simply a yellow cake made with only egg whites and no egg yolks. Egg yolks add a more yellow tinge to a vanilla cake and give it more of a custard-like texture.
A white cake is perfect for dressing up with food coloring to make a fancier-looking cake. And it’s also a great cake for adding sprinkles, nonpareils, or edible confetti to for a funfetti-style cake. It also makes more of a dramatic presentation than a yellow cake.
INGREDIENTS
- 2 cups (280 g) all purpose gluten free flour (I used Better Batter)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup + 2 tablespoons (54 g) cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1 tablespoon clear vanilla flavoring (I used McCormick brand)
- 6 egg whites (150 g), at room temperature
- 1 1/3 cups (10 2/3 fluid ounces) buttermilk, at room temperature
DIRECTIONS
- Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper. Set the pans aside. Into a medium-size bowl, sift (yes, you have to sift!) the flour, xanthan gum, cornstarch, baking powder, and baking soda. Add the salt, and whisk to combine well. Set the dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter until it’s pale in color. Add the sugar, vanilla flavoring and egg whites, and beat on medium-high speed for about a minute or until light and fluffy, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl. To the large bowl with the butter and sugar mixture, add the dry ingredients in 3 equal portions, alternating with the buttermilk in 2 parts, beginning and ending with the dry ingredients and mixing to combine in between additions. Once all of the ingredients have been added, beat with the mixer until mostly combined, then turn over the batter a few times by hand with a spatula. It should be very thickly pourable and relatively smooth.
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