- 450 grams all-purpose gluten-free flour mix
- 1 teaspoon psyllium husk powder (optional)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla flavoring
- 8 ounces (2 US sticks) unsalted butter, at 70 degrees
- 1 1/2 cups sugar
- 8 large egg-whites, at 70 degrees
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar
Getting ready to bake: Heat the oven to 375 levels F. Lay lower greased parchment paper into two 9-inch cake pans.
Mixing the dry ingredients: Whisk together the flour mix, psyllium, baking powder, and salt. Put aside.
Mixing the wet ingredients: Stir together the milk and vanilla.
Creaming the butter and sugar: Place the butter in to the bowl of stand mixer. Whirl the butter until it's disseminate within the bowl. Add some sugar. Mix the butter and sugar together before the sugar has entirely disappeared in to the butter and it has come creamy.
Finishing the batter: Using the stand mixer running on low, add 1/three of the dry ingredients. When there's no flour visible, add 1/2 the milk. Repeat, ending with all of the the dry ingredients. Carefully, scrape the wedding cake batter right into a large bowl.
Beating the egg-whites: Cleanse the bowl from the stand mixer and dry it completely. Add some egg-whites. Switch on the stand mixer, using the whisk attachment on. Add some cream of tartar towards the egg-whites. Allow the stand mixer run before the egg-whites turn white-colored and begin to thicken. Pour within the sugar and continue whisking the egg-whites until they've arrived at soft peaks.
Folding within the egg-whites: Pour 1/three of the egg-whites in to the cake batter. Gradually, with sure strokes, make use of a rubber spatula to fold the egg-whites in to the cake batter. When there's no visible manifestation of egg-whites left, pour another 1/three of the egg-whites. Continue this before the cake batter is fluffy and elevated in volume. Stir within the last and prevent stirring.
Baking the wedding cake: Pour the wedding cake batter equally in to the 2 cake pans. Slide them in to the oven and bake until the top cakes includes a little sports jiggle, along with a toothpick placed in to the middle arrives clean, thirty to forty minutes.
Permit the cakes to awesome within the pan. Operate a butter knife round the edges from the cake pans to release the wedding cake. Carefully, turn the cakes onto cooling racks.
Recipe thanks to Shauna James Ahern, from glutenfreegirl.com