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. 




Ingredients

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.

Comments

Priya said…
Hi, how can I replace eggs?
kiran arun said…
Priya , you cant replace eggs in this as the rise is due to eggs n there is no baking powder or soda in it ....

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