Cooking and Serving: 70 minutes | 1 square cake (8-inch)
Ingredients
What is a gluten free magic cake? | Why this is the best gluten free magic custard cake recipe | Tips for making this cake perfect every time
Description
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 70 minutes | Servings: 1 square cake (8-inch)
Ingredients
What is a gluten free magic cake?
Why this is the best gluten free magic custard cake recipe
Tips for making this cake perfect every time
How to store your custard cake
Magic Gluten Free Custard Cake Recipe | Vanilla Sponge with Creamy Custard
Gluten free flour – I use Better Batter’s classic gluten free flour blend
Cornstarch – Adding some cornstarch to the flour blend gives a lighter,
Eggs – There are 4 whole eggs in this recipe, and they must be carefully
Lemon juice – The lemon juice acts as a stabilizing agent that helps the egg
Sugar – Sugar is both a tenderizer and a sweetener. Don’t reduce the amount
Pure vanilla extract – Vanilla is added for some depth of flavor since this
Butter – Unlike our gluten free sponge cake, which is very similar, this cake
Milk – Use something with plenty of fat here, like whole milk, to add
Almond gluten free custard cake: replace the vanilla extract with almond
Coconut gluten free custard cake: replace the vanilla extract with coconut
Lemon custard cake recipe: again use lemon extract in place of vanilla, use 1
¾ cup (105 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, omit if your blend already contains it
2 tablespoons (18 g) cornstarch, (or try potato starch or arrowroot in its
4 (200 g (weighed out of shell)) eggs, at room temperature, separated
1 tablespoon freshly squeezed lemon juice
¾ cup (150 g) granulated sugar
1 tablespoon pure vanilla extract
9 tablespoons (126 g) unsalted butter, melted and cooled
2 cups (16 fluid ounces) warm milk, (about 95°F)
Confectioners’ sugar, for dusting
Instructions
IF USING A STAND MIXER
Transfer the egg white mixture to another bowl, set the egg whites aside and.
place the egg yolks, remaining sugar and vanilla in the mixer bowl.
Beat the yolks, sugar and vanilla on medium-high speed with the paddle.
attachment until well-combined and pale.
IF USING A HAND MIXER
Set the bowl of egg whites aside. Place the egg yolks, remaining sugar and.
vanilla in a separate, large bowl and beat on medium-high speed until.
well-combined and pale.
ASSEMBLE THE REST OF THE BATTER
No matter what mixer you’re using, to the egg yolk mixture, add the melted.
butter, and beat to combine well.
Add the flour mixture and the warm milk to the bowl in three parts each,.
beginning and ending with the flour and beating until just combined after.
each addition. The mixture will be thin.
Add the beaten egg whites to the batter in three parts, whisking gently to.
combine after each addition until no obvious white streaks remain. The final.
cake batter should be light and fluffy.
Pour the batter into the prepared pan. Place the pan in the center of the.
Bake until the top of the cake is lightly golden brown and springs back when.
pressed gently in the center (about 50 minutes). The cake will expand quite a.
lot in size, but will still be a bit jiggly when shaken gently back and.
Remove the cake from the oven and allow to cool for at least 15 minutes in.
the pan before slicing into squares with a sharp knife, while the cake is.
The cake will shrink on all sides as it cools. Dust lightly with.
confectioners’ sugar before serving.
ASSEMBLE THE REST OF THE BATTER
No matter what mixer you’re using, to the egg yolk mixture, add the melted.
butter, and beat to combine well.
Add the flour mixture and the warm milk to the bowl in three parts each,.
beginning and ending with the flour and beating until just combined after.
each addition. The mixture will be thin.
Add the beaten egg whites to the batter in three parts, whisking gently to.
combine after each addition until no obvious white streaks remain. The final.
cake batter should be light and fluffy.
Pour the batter into the prepared pan. Place the pan in the center of the.
Bake until the top of the cake is lightly golden brown and springs back when.
pressed gently in the center (about 50 minutes). The cake will expand quite a.
lot in size, but will still be a bit jiggly when shaken gently back and.
Remove the cake from the oven and allow to cool for at least 15 minutes in.
the pan before slicing into squares with a sharp knife, while the cake is.
The cake will shrink on all sides as it cools. Dust lightly with.
confectioners’ sugar before serving.
Notes
Adapted from Kanela y Limón’s pastel inteligente
Originally published on the blog in 2014; significant text resources added.
Nutrition information is automatically calculated, so should only be used as an