Gluten-Free Vanilla Cake
What gives this almond cake wonderful elasticity is the mixture of egg whites, beaten into stiff peaks. Plus, it’s so moist, no one will ever believe it’s gluten-free.
Ingredients
- 1 cup (150 g) gluten-free all-purpose flour
- ½ cup (65 g) ground almonds
- ½ tsp baking powder
- 4 eggs, separated
- 1 egg
- ½ cup (125 ml) canola oil
- ½ cup (125 ml) milk
- 2 tsp (10 ml) vanilla extract
- 1 cup (210 g) sugar
- 4 egg whites
- 1 tsp (5 ml) vanilla extract
- 1 ¼ cups (265 g) sugar
- ¼ cup (60 ml) water
- 1 ½ cups (340 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a bowl, combine the gluten-free flour, ground almonds and baking powder. Set aside.
- In another bowl, beat the egg yolks, egg, oil, milk, vanilla and ¼ cup (55 g) of the sugar with a whisk. Stir in the dry ingredients and mix until smooth. Set aside.
- In a third bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Fold half of the meringue at a time into the batter, stirring vigorously (see note). Spread the batter into the prepared pan.
- Bake for about 1 hour 10 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.
What gives this almond cake wonderful elasticity is the mixture of egg whites, beaten into stiff peaks. Plus, it’s so moist, no one will ever believe it’s gluten-free.