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    Home » Gluten Free Desserts! » Gluten Free Cakes and Muffins

    Easy Gluten Free White Cake

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    A delicious and easy to make Gluten Free White Cake...that is perfectly topped with whipped cream and fresh berries!

    Gluten Free White Cake..easy and delicious!

    Oh!...this is a delicious cake....it has a sponge like texture and is gluten free and is one of those recipes that is so easy - it is just a matter of mixing the dry ingredients and then the wet and then mixing the both together and baking.

    It is a great cake to watch while it is cooking because...well.... it rises...it rises a lot. (Hint....So make sure you leave plenty of room in your oven and remove the top shelf. ... I may have learnt that the hard way 😉

    cooking Gluten Free White Cake

    The cake does settle once it is out of the oven and the tip to the recipe is to make sure you flip the cake when you are about to top it with whipped cream and berries. The base becomes the top which is smooth and that makes it easier to top with the fluffy cream.

    Gluten Free White Cake ready to be topped with cream and fresh berries

    Rice Bran Oil

    I used Rice Bran Oil for this cake as it has a light subtle taste. I usually use Rice Bran Oil for stir-fry and roasting when I need something to cook at a high temperature. Rice Bran Oil is a healthy oil and is rich in monounsaturated and polyunsaturated fats and free of trans-fats.  I usually use olive oil as the healthy choice of oil but sometimes it has a strong flavour, so this is where I used Rice Bran Oil. (Of course you can substitute whatever oil you would like to use or have handy.) 


    Gluten Free Cake topped with fresh cream and mixed berriesGluten Free White Cake ...delicious and easy to make

    Recipe for Gluten Free White Cake

    Dry Ingredients

    • 1 ½ cups of gluten free self raising flour (I use Orgran Gluten Free Self Raising Flour which has baking powder in it. If you are using gluten free plain flour you will need to add another 1 ½ teaspoons of baking powder = 2 in total)
    • 1 cup of caster sugar
    • ½ teaspoon of baking powder
    • ⅓ teaspoon of baking soda

    Wet ingredients

    • 1 teaspoon of vanilla essence
    • 4 egg whites - whisked
    • ⅓ cup of rice bran oil (or the oil of your choice)
    • ½ cup of milk (I use Almond milk but you can use the milk of your choice)
    • 1 teaspoon of vinegar (white)

    Method

    • Preheat oven to 180ºC (moderate oven)
    • In a large bowl add in the GF SR Flour, caster sugar, baking powder and baking soda.
    • In another bowl add in the 4 egg whites and whisk until frothy and then add in the oil, vanilla and milk and whisk together.
    • Pour the wet ingredients into the dry ingredients and mix until smooth and batter like.
    • Pour into a lined springform cake tin or bundt tin and bake for 35-40 mins. Use a skewer to see that the cake is cooked. (When using the cake tin, the centre will sink slightly but that is why you flip over the cake...hidden out of sight :-))

    Easy Gluten Free White Cake
     
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    Cook time
    35 mins
    Total time
    35 mins
     
    A delicious and easy to make Gluten Free White Cake...that is perfectly topped with whipped cream and fresh berries!
    Author: www.sparklesintheeveryday.com
    Recipe type: Cake
    Ingredients
    • Dry Ingredients
    • 1½ cups of gluten free self raising flour (I use Orgran Gluten Free Self Raising Flour which has baking powder in it. If you are using gluten free plain flour you will need to add another 1½ teaspoons of baking powder = 2 in total)
    • 1 cup of caster sugar
    • ½ teaspoon of baking powder
    • ⅓ teaspoon of baking soda
    • Wet ingredients
    • 1 teaspoon of vanilla
    • 4 egg whites
    • ⅓ cup of rice bran oil
    • ½ cup of milk
    • 1 teaspoon of vinegar (white)
    Instructions
    1. Preheat oven to 180ºC (moderate oven)
    2. In a large bowl add in the GF SR Flour, caster sugar, baking powder and baking soda.
    3. In another bowl add in the 4 egg whites and whisk until frothy and then add in the oil, vanilla and milk and whisk together.
    4. Pour the wet ingredients into the dry ingredients and mix until smooth and batter like.
    5. Pour into a lined springform cake tin or bundt tin and bake for 35-40 mins. Use a skewer to see that the cake is cooked. (When using the cake tin, the centre will sink slightly but that is why you flip over the cake...hidden out of site :-))
    3.5.3208

    A slice of Gluten Free White Cake

    finished plate of Gluten Free White Cake

    I just had to try one slice before everyone got home....mmmm...really hard to stop at one slice!. 🙂

    Enjoy! 🙂

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