Moist Gluten-Free Butter Cake

Moist Gluten Free Butter Cake with Vanilla Buttercream Frosting

It took me like 20 minutes from start to tossing the pan in the oven. Yes, getting confident there and afterall this would be my 12th attempt. Fingers crossed, I hope I will continue to yield the same result for all the cakes I'd be doing. 

As much as it is moist and fluffy and buttery, still taste is rather personal.  This cake is at its rawest as in you can really taste the difference from a normal flour cake. It has an earthy colour and taste, like saying it tastes like it looks. And I really like the earthiness. I should call it "Moist Gluten Free Earth Cake"...I hope you like it too.

Flour Mix :                                                            Other Ingredients :

Sorghum flour            1 cup / 120g                             Butter                              250g

Tapioca starch          1 cup / 120g                             Organic Cane Sugar       180g

Almond meal            ½ cup / 60g                              Eggs                        2 whole + 2 egg whites

Xanthan gum            1 tsp                                        Fresh milk                       100ml

Baking powder        3 tsp                                        Pure Vanilla extract         1 tsp

*Preheat oven to 180*C. Grease 2 8" pans.

*Whisk together the flours until thoroughly mixed. Set aside.

*Lightly whisk the eggs together with the vanilla extract.

*Starting from low to medium speed, beat butter and sugar till light and fluffly, about 2-3 minutes.

*Add the egg mixture in 3 batches. Make sure they are thoroughly mixed into the butter batter  (I beat on high for app 30 sec in the last mix)

*Add flour mix with milk in 3 or 4 batches.

*Pour batter into ready pan, bake for 35 to 45 minutes

Buttercream Frosting :

half cup (100g) brown sugar                               3/4 cup (170g) butter

2 large egg whites                                               half tsp pure vanilla extract

*Fill half a pot with water, and put it to boil.

*Get a pan which can sit over this pot nicely, and put the sugar and the egg whites in.

*Place this pan on top of the pot once the water boils, and whisk immediately (immediately so that the egg white won't start to cook!) 

*Use your fingers to check if sugar is completely dissolved. Once ready, remove from the pot.

*Continue to whisk rigorously and the batter should get thicker.

*Add butter in 3 batches, and whisk till the batter gets heavy or till you get the right consistency.

*Frost on completely cool down cake.

Truth is, I got the flour mix recipe from "Gluten-Free Goddess" blog and the rest of the ingredients is through trial and error based on my traditional butter cake version. When I research recipes on line, I was assured that the basic gluten-free flour mix can be used with normal cake recipes, this means you just replace the flour or self-raising flour. I did this but all times failed until I adjusted the gf flour weight and quantity of eggs. 

However, I cannot for the life of me, remember where I got the buttercream recipe. I like it because it comes out really smooth and silky and yes, buttery.

Moist Gluten Free Butter Cake with frosting comes in a white box labelled la mere, sold at RM123.
Approximate weight with frosting 1 to 1.2kg