Fluffy Gluten-Free Cake
A cake that proves you can go gluten-free without losing any of that soft, tender crumb. Rice flour and cornstarch stand in for wheat, while stiff egg whites bring an airy lightness. Serve it plain, dusted with icing sugar, or alongside a cup of coffee.
🛒 Ingredients
12 servings
- 2 cups rice flour
- 1 cup cornstarch
- 1½ cups milk
- 4 eggs, yolks and whites separated
- 2 cups sugar
- 250 g margarine
- 1 tablespoon baking powder
- 1 tablespoon heavy cream
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Directions
- 1
In the mixer bowl, cream the sugar and margarine until pale and fluffy. Add the yolks one at a time and keep beating for 6 minutes. Finally stir in the heavy cream and beat for another 5 minutes.
- 2
In a separate bowl, combine the rice flour, cornstarch and baking powder. Add this dry mix to the creamed mixture, alternating with the milk and beating continuously. Whip the egg whites to stiff peaks and fold them in gently with a spatula.
- 3
Grease a tin with margarine and dust it with rice flour. Pour in the batter and bake in a preheated oven at 180 °C for about 45 minutes.
- 4
The exact time depends on your oven: check with the tip of a knife, which should come out clean.
💡 Chef's Tip
Ovens vary, so start checking around the 40-minute mark and test with a skewer. Fold the egg whites in by hand with a spatula — never the mixer — and resist opening the oven for the first 30 minutes. Let the cake cool slightly before turning it out.
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