Cooking and Serving: 48 minutes | 2 8-inch round cakes
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ⅜ cup (54 g) cornstarch, (if using Cup4Cup, replace cornstarch with more
Description
Prep Time: 20 minutes | Cook Time: 28 minutes | Total Time: 48 minutes | Servings: 2 8-inch round cakes
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
⅜ cup (54 g) cornstarch, (if using Cup4Cup, replace cornstarch with more
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons (168 g) unsalted butter, at room temperature
1 ½ cups (300 g) granulated sugar
1 tablespoon clear vanilla flavoring
6 (150 g) egg whites, at room temperature
1 ⅓ cups (10 ⅔ fluid ounces) buttermilk, at room temperature
Instructions
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.
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.
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.
Once all of the ingredients have been added, beat with the mixer until mostly.
combined, then turn over the batter a few times should be very thickly pourable and relatively smooth.
Divide the batter evenly between the two prepared baking pans and smooth each.
into an even layer with an offset spatula.
Smack each pan flat on the counter a few times to break up any large pockets.
Place the baking pans in the center of the preheated oven and bake for 20.
Rotate the pans, and continue to bake until the cakes are lightly golden.
If the cakes have domed in the oven, place a clean oven mitt on top of each.
of the pans and press down gently to help flatten the tops.
Allow the cakes to cool in the pans for 15 minutes before turning out onto a.