A delicious and easy to make Gluten Free White Cake...that is perfectly topped with whipped cream and fresh berries!
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 😉
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.
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.)
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 :-))
- 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)
- 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 site :-))
I just had to try one slice before everyone got home....mmmm...really hard to stop at one slice!. 🙂
Enjoy! 🙂
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