Featured Recipe
Vanilla Almond Cake GF
By Kate
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Gluten-free vanilla cake using a mix of almond flour and oat flour for texture and flavor. Egg whites whipped to stability give lightness. Swiss meringue buttercream with lemon zest adds brightness and cuts richness. Sugar syrup cooked to soft-ball stage ensures stable meringue base. Cake baked low and slow, texture moist yet firm. Suitable vegetarian, nut presence from almonds can be swapped with sunflower seed flour if needed. Stepwise layering with rest periods for chilled crumb stability. Visual cues guide doneness, tactile cues for meringue consistency. Adaptable ingredients and practical advice included.
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Prep:
Cook:
Total:
Serves:
10 servings
dessert
gluten-free
baking
Introduction
Gluten-free cake baking requires finesse. The balance between structure and tenderness hinges on careful handling of egg whites and correct flour substitutions. Almond flour adds moistness, oat flour brings subtle chew, but interchange with sunflower seed flour or sorghum if allergy or preference. Whipping whites? Watch for glossiness, not overbeating to dryness. Swiss meringue buttercream—temperature control critical, hot syrup to egg whites builds stability. Butter diced and at room temp improves emulsion and prevents separation. Trimming cake layers smooths stacking. Cold sets crumb, warm restores buttery melt. Timing dictated by look, feel, and smell—not just clock. Kitchen tools slick but simple; practice makes reliable results.
Ingredients
Cake
- 120 g (3/4 cup) gluten-free all-purpose flour
- 65 g (1/2 cup) almond flour
- 30 g (1/4 cup) oat flour
- 3 ml (1/2 tsp) baking powder
- 4 large egg whites separated
- 1 whole large egg plus 3 large egg yolks
- 110 ml (1/2 cup minus 1 tbsp) canola oil
- 125 ml (1/2 cup) whole milk
- 10 ml (2 tsp) vanilla extract
- 160 g (3/4 cup plus 1 tbsp) granulated sugar
- 4 large egg whites
- 5 ml (1 tsp) pure vanilla extract
- 250 g (1 1/4 cups) granulated sugar
- 55 ml (1/4 cup) water
- 300 g (1 1/3 cups) unsalted butter, room temperature diced
- Zest of 1 lemon
Lemon Swiss Meringue Buttercream
About the ingredients
Substituting flours in gluten-free baking changes texture and moisture retention. Almond flour is oil-rich, replacing it with sunflower seed or pumpkin seed flour adjusts flavor and nut profile. Oat flour adds structure and slightly nutty notes, but substitute blanched almond meal with rice flour for lighter crumb if preferred. Egg whites must be free of yolk or they won’t whip properly; clean equipment mandatory. Canola oil chosen for neutral taste; olive oil adds an herbaceous note if desired. Vanilla extract quality impacts aroma; try fresh vanilla beans if possible. For buttercream, avoid cold butter lumps by tempering on counter at least 20 min. Citric acid or lemon zest helps cut sweetness and fat richness in buttercream balance.
Method
Cake
- 1. Center oven rack, preheat to 175°C (350°F). Line 20 cm (8 inch) springform pan with parchment paper; no greasing – oil interferes with meringue adherence.
- 2. Sift or whisk together gluten-free flour, almond and oat flours, baking powder. Oat flour adds moisture and a soft crumb unlike rice flour alone. Keep dry mix aerated but don’t overdo.
- 3. In medium bowl, whisk yolks, whole egg, oil, milk, vanilla, and half the sugar (80 g). Sugar partially dissolves, adjusts batter viscosity.
- 4. Stir in dry ingredients gently until uniform. Avoid overmixing – batter should hold a soft ribbon-like flow, some lumps are okay.
- 5. Using clean, dry beaters, whisk egg whites to soft peaks. Gradually add remaining 80 g sugar while beating to maximize air incorporation, get glossy stiff peaks.
- 6. Fold a third of meringue into batter to loosen it. Then fold in the rest in two additions. Use wide motions with a rubber spatula – no deflating but no undermixing either. Final batter thick and airy like marshmallow mousse.
- 7. Pour batter into pan; smooth surface with spatula. Tap pan lightly on counter to release large air bubbles.
- 8. Bake 1 hour ±5 min. Cake is ready when edges pull from pan, top is golden, and toothpick inserted shows moist crumbs but no raw batter. Do not rely solely on timer. Oven temps vary.
- 9. Remove from oven; invert pan over wire rack immediately to prevent sinking. Cool 30 minutes upside down for structure. Then unmold, cool fully right side up.
- 10. In heatproof bowl, combine egg whites and vanilla. Set aside nearby.
- 11. In small saucepan, bring sugar and water to boil over medium-high heat. Do not stir; swirl pan gently. Monitor with candy thermometer until 115°C (239°F) soft ball stage. Watch carefully; overshooting means grainy buttercream.
- 12. Meanwhile beat egg whites on medium until foamy.
- 13. Slowly drizzle hot syrup into whites with mixer running low speed. Avoid beating attachments to prevent sugar splatter.
- 14. Increase speed, whip until bowl feels room temperature and meringue forms stiff shiny peaks. This can take 8-10 minutes, patience necessary to avoid broken buttercream.
- 15. Reduce speed, add butter cubes gradually at room temp. After each addition fully emulsify before adding more. The mix will break but keep whipping; it will come back smooth and fluffy.
- 16. Fold in lemon zest. Taste for brightness but no raw flavor.
- 17. Trim cake top level if domed. Slice horizontally into two even layers using serrated knife or cake leveler. Chill briefly to firm layers for cleaner cut.
- 18. Set first cake layer on serving plate. Spread 1/3 of buttercream evenly with offset spatula. Level carefully to avoid crumbs.
- 19. Place second layer gently on top. Cover entire cake with thin crumb coat of remaining buttercream; chill 20 minutes to set.
- 20. Apply final layer of buttercream smoothly. Use a hot offset spatula (dip in hot water, dry) to get sharp edges if desired.
- 21. Refrigerate at least 1 hour before serving. Buttercream firms and flavors meld.
- 22. Serve chilled or at room temp after 10 minutes. If storage beyond 24 hours, keep covered airtight to prevent drying.
Lemon Swiss Meringue Buttercream
Assembly
Technique Tips
Egg whites whipped in stages ensure perfect meringue texture. Adding sugar too soon or too fast impedes air retention; slow gradual sugar introduction key. Candy thermometer crucial for syrup; caramelization under or overshoot ruins texture. Folding methods for aerated batters often neglected—slow, deliberate gentle folding preserves volume, keep spatula on bowl bottom, round motions. Cooling cake inverted prevents collapse as top sets while sides shrink slightly. Meringue buttercream often curdles when cold butter added too fast; add small cubes one or two at a time, beat well between additions until fully integrated. Resting cake layers in fridge solidify crumbs making clean slicing simpler. Hot spatula in buttercream smoothing removes drag; wipe between strokes. Minimum refrigeration after assembly ensures set final texture.
Chef's Notes
- 💡 Sift flours together. Keeps dry mix light. Air in mix—helps crumb. Always add baking powder last. Wet ingredients first; dry, second. Don't rush the mixing; lumps are okay.
- 💡 Egg whites? Clean beaters only. No yolk please. Soft peaks, then slowly add sugar. Not too fast, or air goes out. Look for glossy peaks. Whip longer for that stiff magic.
- 💡 Want a sturdy crumb? Bake low and slow. Less temperature, more time—helps moisture retention. Pulling from pan when edges curl, top golden. Toothpick trick—check for moist crumbs.
- 💡 Buttercream? Remember, room temperature butter whips best. Cold? Too much trouble, lumps everywhere. Hot syrup to egg whites—necessary for stable meringue. Patience in whipping; smooth is key.
- 💡 Assemble layers? Trim tops flat. Helps stacking. Crumb coat first; chill for clean slice. Hot spatula magic—sharp edges if desired. Rest before serving to meld flavors.
