Gluten free cake
Gluten intolerance doesn't mean that you miss out on delicious bakes. This gluten free cake is light , fluffy , moist and has great texture like a pound cake. A classic pound cake recipe uses four ingredients in equal quantity to create the most delicious butter cake that is incredibly soft , buttery with delicate crumb. Perfect with whipped cream and fresh fruits !!!
Baking a gluten free cake is tricky at times as you don't know how the substitutes will work in the recipe. You need to mix the ingredients at right time and do not over mix . It is always recommended to follow the recipe as in creaming the butter and sugar , beating the eggs in adds the air which helps the cake to rise. Beating for a longer duration will make the cake hard and chewy. Basic rule to follow is to use 50 gm of each ingredient (flour, butter, sugar) for one egg.
The creaming method is the most important step in this recipe and involves beating fat and sugar together at medium speed until the mixture is light in color and has increased in volume , it doubles up !!! Eggs are added in portions to avoid curdling.
Rice flour 200 gm
Sugar 200 gm
Butter 200 gm
Vanilla extract 1 tsp
Eggs 4 (approx 200 gm )
Method
- Preheat the oven to 170 °C.
- Prepare the 8" square tin or a 9" loaf tin.
- Beat butter for 3-4 minutes until it becomes fluffy.
- Add sugar and beat again for 5-6 minutes .
- Add one egg at a time , beating well after each addition.
- Add 1tsp vanilla extract .
- Sift rice flour over this mixture and mix gently to get smooth batter.
- Pour the batter in prepared tin and bake for 45 minutes or until done.
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