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

I found it!

Moist, soft and buttery with just the right sweetness. My idea of a perfect butter cake. And most of the commercial cakes I find are just too sweet and lacking the buttery flavour i desire. So my children, Zane, Summer and I bake our own cakes. And we've done this for many years.

I then decided to venture into an unknown territory of gluten-free cakes. After several failed attempts, like 10, I think I found the recipe for that desired cake.

When I baked the cake for The Big Blue Marble Montessori Playschool's graduation and 24th birthday cake, you cannot imagine how nervous I was coz the cake is to feed 80 adults and children. I did 3 layers and I took some of the batter from each layer to do cupcakes so I could test them for taste and texture. The cup cakes tasted fine but am not sure if the guests feel the same.

I couldn't sleep the night before the event. I was worried about so many things and most of all, was the cake cooked through, will it turn out as fine as the cup cakes version. Will there'd be a melt down of the sugar figurines...finally slept at 3 and woke up at 6 on the day of the event.

Today, on Sunday November the 25th, the cake was finally launched. When it was rolled out, it wowed the crowd coz of the dome shape and the 2-D logo and the 3-d figurines .(No, i didn't do the crafting part. They were done by Shing of Shing Cakery) I was praying for a double wow. Because once you cut a wow cake, the inside matters.

The cake was rolled back to me and I was to cut and pack for the guests. I focused on cutting and Summer, later my nephew, Euverne and much later my sister, Julie helped pack them. All this time I didn't do what I thought were crucial - I didn't cut a piece to taste. I didn't take a photo of the inside cake. Yes I kicked myself for these.

As I'm writing this, I consoled myself with the fact that, the cake indeed was well received and I saw some guests going for more packs after they were done with one.

For this first post, I give you the cake and a picture of the cake's cup cake version. The cake was still moist even after 4 days. And I will continue to increase my repertoire of gluten-free cakes and desserts. Will keep you posted.

If you were there at the event and you tried my cake, I'll be happy to hear from you.

Lastly, this venture and cake is dedicated to my dearly departed son, Jon Gan, and the launch venue was apt as The Big Blue Marble was founded by my husband and I when he was 3.

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