Perhaps the greatest thing I love about the gfreerally (other than the really tasty food that everyone creates) is the access to the knowledge of other food bloggers. I love the ability to work with everyone in researching the proper ratios and what actually makes a traditional white or yellow cake.
Out of this opportunity, I learned of a completely new way of preparing a cake batter to produce a buttery, tender yellow cake. The nice thing with the texture of this cake was that I was easily able to separate it into a layered cake with minimal cracking or breakage.
The main reason I was excited for the white/yellow cake challenge is that growing up my mom had a small business of sort building and decorating cakes. It was part of what got me interested in cooking, and I’m excited to share this sophisticated cake. Feel free to exclude the rum in order to serve without any alcohol.
Prep Time:Â 1 hour
Bake Time:Â 40 minutes
227g eggs (4-5 large eggs)
227g white sugar
1 tsp lemon juice
2 tsp vanilla extract
2 tsp baking powder
85g white rice flour
57g potato starch
28g tapioca starch
28g almond flour
28g brown rice flour
227g melted butter
1/6 cup strong coffee, chilled
1 tsp rum
5 egg yolks
1 cup sugar
1 cup mascarpone
1 1/2 cup heavy cream
Dark Chocolate for garnish
Fill a shallow dish with warm water, and place an empty medium-sized mixing bowl into the dish. Add the eggs, sugar, lemon, and vanilla, beat for about a minute. Remove the eggs from the water and beat them until they have tripled in volume, which took me about 5 minutes.
Gradually fold the flour into the batter until fully combined. Pour the batter into the pan, and bake for 40 minutes, or until an inserted toothpick comes out clean. Once the cake is baked, remove from the oven and let cool completely. Once the cake is completely cool, run a knife along the edge of the pan and invert into a cooling rack.
While the cake cools, mix together the coffee and rum in a cup. To make the frosting, start a double boiler, and add the egg yolks and sugar. Cook over high heat until the sugar is dissolved, stirring constantly. Once sugar has dissolved, reduce to low heat and continuously whisk for 10 minutes.
After the 10 minutes, remove the custard from the heat and whisk until it has thickened a bit, approximately 1 minute. Fold in the mascarpone until combined. Whip the cream in a chilled bowl until peaks form, and gently fold into the custard until well combined. Refrigerate the frosting until you are ready to frost.
Once the cake is chilled, cut the cake in half so that there are two circle cakes.Â I have two techniques to recommend for this.
1. If you are scared of dividing the cake, take a long sewing string, and wrap it around the cake. Â Gently tug the string until it cuts through the cake and splits it.
2. If you feel a little brave, use a really long, sharp knife to divide the cake in half. Be sure to cut slowly for your safety, and in order to allow you time to make the perfect cut.
Once the cake is divided, carefully place the bottom piece onto a plate. I normally use two large knives to get leverage in between the cake layers. It also never hurts to have a friend lend you some hands in order to safely transport the cake.
Using a pastry brush, brush the coffee onto the cakes, and drench them in the coffee. Let the cakes stand for a few minutes to soak in the coffee.
Now, its time to ASSEMBLE THE CAKE!
|Mmmmmm creamy goodness. Favorite frosting ever.|
Take a nice, large dollup of frosting and place on top of the bottom layer, and spread smooth. Place the top layer on top, and then secure the layers with toothpicks. I like doing this to prevent the cake from sliding everywhere when you frost it.
Frost the top of the cake, followed by the sides. After I frost the sides, I like to run the knife across the side of the cake for an uniform side at the end. If the frosting starts to melt (especially during the summer), place the cake in the fridge for a few minutes to firm up. Once the frosting is complete, use a potato peeler to shave chocolate on top of the cake.
Thanks again to our host this monthÂ
GF Basic White Birthday Cake by Kate @ Gluten Free Gobsmacked
GF Banana Rum Cupcakes with Rum Glaze (alcohol-free!) by Claire @ Gluten Freedom
GF Boston Cream Pie by Britt @ GF in the CityÂ Â Â
GF Chocolate Hostess Cupcake Dupes by Erin @ The Sensitive Epicure
GF Chocolate Pistachio Pound Cake by Amie @ The Healthy Apple
GF Coconut Boston Cream Pie Cupcakes by Gretchen @ Kumquat-Blog
GF Confetti Cake by MaryFran @ FrannyCakes
GF Czech Cherry Bublanina by Rachel @ The Crispy Cook
GF Dark Chocolate Raspberry Cupcakes by Caroline @ The G-Spot
GF Frangelico Cupcakes with Nutella by Lisa @ Gluten Free Canteen
GF Fresh-Squeezed Lemon Cake by Caneel @ Mama Me Gluten Free
GF Lemon Poppy Seed Muffins by Marla @ Family Fresh Cooking
GF Lemon Tea Cake by Kate @ KateAlice Cookbook
GF Mocha Buttercream Yellow Birthday Cake by Dr. Jean Layton @ GF Doctor Recipes
GF Ninaâ€™s Hot Milk Cake by Charissa @ Zest Bakery
GF Traditional Birthday Cake by Karen @ Cooking – Gluten Free!
GF Vanilla Cupcakes by Winnie @ Healthy Green Kitchen
GF White Cake with Apricots & Blueberries by Brooke @ B and the Boy
GF White Chocolate Cupcakes by Caleigh @ Gluten Freek(k)
GF Cake by Ratio by Shauna @ Gluten Free Girl