Melt in your mouth gluten free cake
This very delicate gluten free cake is light as a feather and melts in your mouth thanks to the fact that it is made of potato starch. Delicious, irresistible, with a light aftertaste of lemon and vanilla and a delicate, compact, not too moist texture, perfect with a cup of hot milk or coffee.
Delicious, easy, gluten free cake.
Ingredients
- 4 eggs at room temperature
- 220 g white sugar
- 330 g corn or potato starch
- 1 tsp baking powder
- 2 lemon (only the zest)
- 1 tsp vanilla extract (optional)
- 230 g butter
- Read the instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Melt in your mouth gluten free cake
For this recipe I used silicone mould Gemma made by Silikomart.
For this cake you need a pan with a capacity of about 2 liters. This cake grows a lot while baking. If you use a non silicone pan, you need to grease it slightly and dust it with some flour. If you follow a gluten-free diet, sprinkle the mold with gluten free breadcrumbs or almond meal.
Beat whole eggs at room temperature for about 5 minutes using an electric mixer. They should triple their volume so that the cake does not collapse during baking and has no uncooked parts in the middle. Once the eggs are light and frothy gradually add sugar one tablespoon at a time. The mixture should become fluffy and shiny.
As you begin to incorporate the rest of the ingredients, place butter in a saucepan and melt it without burning it.
Add sifted starch and baking powder into the egg mixture and incorporate them using the mixer turned on a low speed.
Add lemon zest and vanilla extract and mix again.
At this point add very hot melted butter and mix to incorporate.
Pour the batter into the mould. Bake in a preheated static oven at 165 °C for 1 hour and 10 minutes. Check if the cake is ready with a toothpick inserted in the center of the cake. Remove from the oven and let it cool down.
If you use the pan I used, you need to cut out the base of the dome then turn the pan and gently remove the cake from the mould.
Allow to cool down completely then serve.
lot of love. B.
p.s. If you love easy baked gluten free cakes and desserts maybe you should also try my Gluten free and vegan crumble with blackberries.
Recipe notes
This recipe is made thanks to the collaboration with Silikomart. This company is specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.
