Ingrédients pour Gluten Free Yellow Cake With Raspberry Filling Frosting
- Brown Rice Flour
- Almond Flour
- Tapioca Flour
- Potato Starch
- Ener G Egg Substitute
- Gluten Free Baking Powder
- Xanthan Gum
- 1 teaspoon salt
- Unsalted Butter
- Granular Fructose
- 4 large eggs OR equivalent in Ener-G egg replacer according to package directions
- Gluten Free Vanilla Extract
- Whole Milk
- Frozen Unsweetened Raspberries
- Frozen Unsweetened Strawberries
- Cornstarch
- Water
- No Sugar Added Raspberry Jam
- 2 teaspoons vanilla extract
- Heavy Whipping Cream
- Red Food Coloring
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Comment préparer Gluten Free Yellow Cake With Raspberry Filling Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the Ener-G egg replacer until fully incorporated.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the raspberry filling (recipe to be added separately).
- Once cakes are completely cool, level the tops if necessary. Spread half of the raspberry filling over one cake layer.
- Top with the second cake layer and frost the entire cake with the prepared frosting (recipe to be added separately).
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
108g
Fat
117g
Carbs
18g
