GLUTEN FREE VANILLA CAKE WITH RASPBERRY FILLING AND MEYER LEMON BUTTERCREAM

This Gluten Free Vanilla Cake with Raspberry Filling and Meyer Lemon Buttercream is a decadent spring dessert that is light in texture and bold in flavor. A vanilla cake with fresh raspberry sauce filling and a smooth and tangy lemon buttercream.


INGREDIENTS
For the Vanilla Cake:*

  • 6 egg whites, beaten stiff
  • 1½ sticks butter, room temperature (3/4 cup)
  • 1½ cups granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 cup milk (I used 1%)
  • ⅔ cup potato starch
  • ½ cup white rice flour
  • ⅓ cup sweet sorghum flour
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum

For the Raspberry Filling:

  • 1¼ cup fresh or frozen raspberries, pureed
  • 1 tablespoon cornstarch
  • ¼ cup sugar
  • 1 teaspoon lemon juice

For the Meyer Lemon Buttercream:**

  • 3 tablespoons Meyer lemon juice (about 3-4 lemons)
  • 2 tablespoons heavy whipping cream
  • 1½ sticks butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 5-6 cups powdered sugar
  • pinch of salt
  • 1 tablespoon lemon zest

DIRECTIONS

  • Preheat the oven to 350 degrees. Spray two 9" round cake pans with cooking spray and lightly dust with white rice flour. Set aside.
  • In a medium sized mixing bowl, beat egg whites until stiff peaks form. Scrape excess whites off of beaters and into bowl and rinse beaters.
  • In a larger mixing bowl or stand mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and mix until smooth.
  • In a separate smaller mixing bowl, sift together potato starch, white rice flour, sorghum flour, coconut flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  • Add half of dry mixture to butter mixture and mix on medium speed until pea sized crumbs form. Add milk and mix until smooth. Add remaining dry mixture to wet mixture and beat on high for 2 minutes, scraping sides as needed.
  • Gently fold in egg whites, being careful not to break their structure. Fold until egg whites are well distributed throughout batter. Batter will be lumpy, but will bake beautifully!
  • Divide batter in halt between two 9" round pans and bake for 26-28 minutes or until tops spring back at touch of a finger and toothpick inserted into middle of the cake comes out clean or with few crumbs.
  • Remove from oven and allow to cool on cooling racks for 10 minutes. Use a knife to loosen around edges of cake. Place a cooling rack over the top of the cake and flip cakes out to continue cooling. Allow to completely cool before assembling.
  • Read more please visit : www.breezybakes.com

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