Gluten-Free Magic Cake

I’ve recently been invited to take part in a lovely campaing that focuses on special diets, such as gluten-free, grain-free or lactose-free and I said „yes”. I’ve been playing with the idea of gluten-free cakes lately so this campaign came at the right time. This post is one of the many recipes coming up as part of this campaign so stick around and find out what I other goodies I have for you coming up.

Everyone knows or has heard about the one and only magic cake, right?! But here’s a gluten-free magic cake that tastes just as good, except it has no gluten. It’s creamy, milky, rich and fragrant, you can barely tell it’s made with rice flour and not wheat flour. I’m thinking that using this as a base recipe, you can come up with a chocolate version or you could add various flavorings, such as lemon zest or orange zest.

You might also like: Gluten-Free Chocolate Chip Cookies and Gluten – What It Is and How It Forms

Gluten-Free Magic Cake

Magic Cake – gluten free

Servings :1 cake

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Ingredients

  

• 115 g butter
• 500 g whole milk
• 1 teaspoon vanilla extract
• 4 eggs (separated)
• 5 g lemon juice
• 200 g white sugar
• 115 g rice flour
• 1 g salt

Instructions

 

• Grease a square or rectangle pan (30x30cm had my pan) with butter and dust with rice flour.
• Pre-heat your oven to 350F – 180C.
• Mix the butter and milk in a saucepan and heat them up slightly until the butter is melted. Remove from heat and stir in the vanilla extract. Place aside to cool down.
• Whip the egg whites with the lemon juice until fluffy. Add 50g sugar and mix until stiff and glossy.
• Mix the egg yolks with the remaining sugar until double in volume, creamy and pale.
• Stir in half of the milk mixture and the rice flour, as well as a pinch of salt.
• Incorporate the remaining milk and mix until smooth then fold in the whipped egg whites.
• Pour the batter in your prepared pan and bake in the oven for 40-50 minutes until golden brown on top and set – if the center of the cake looks giggly, continue baking a few more minutes.
• Allow the cake to cool completely before slicing and serving.

Notes

I used a 30x30cm pan, but I think a smaller pan will work as well. As you can see, the layer of cake was quite thin on mine so choose a slightly smaller pan, but make sure it has high sides as the cake tends to rise.

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