Like I promised I gave another new cake a shot at the weekend by transforming a “normal” recipe into a gluten-free cake. The result was really great and the formulation was quite easy.
Note: You’ll need a measure cup with ‘ml’-display.
What else you’ll need to make a normal round or square (25-30cm) cake:
– 200ml sugar
– 350ml gluten-free all purpose or – preferably – cake’n’bake flour
– 1 tbsp. baking soda
– 2 tbsp. lemon juice
– 100ml lemonade or soda – basically any sparkling liquid
– 2 eggs
– 100ml vegetable oil
For the topping you need 250g whipped cream and 250g sour cream, strawberries
Mix all cake ingredients until the dough is becoming smooth. Grease the baking pan or cover with pan liner. Fill in the dough and bake about 20-25 minutes (175 degrees C).
Let the cake cool and then cut it in half. Whisk whipped cream until stiff, add some sugar (2 tbsp.) and sour cream, mix carefully. Apply half of the cream on top of one cake half, then cover with the second half and spread the left over cream on top. Let it cool in the fridge for about 2 hours. In case you use fresh strawberries, slice them. I used frozen strawberries, so I pureed them to get some sort of sauce.
Slice the cake and serve with strawberries or strawberry puree on top. Voilà!
This cake was really delicious and no-one noticed it was gluten-free (actually, I was the only one on a diet when we had the cake). It is very juicy but not muddy. So, this is an absolute recommendation. To make things a little easier (especially when it comes to slicing and serving the cake), I guess it would be ok to leave the cake in one and just spread the cream on top, resulting in an one-layer cake then. The combination of cake, cream and strawberries is a winner one way or the other.
Also, I think the basic recipe makes a great substitute for our usual “kids-cake” which we have for birthdays, school parties etc. Just add some icing on top, some deco such as sprinkles, jelly beans or smarties… done is the perfect gluten-free kids cake.