I LOVE to bake. When I had to go gluten free, due to a wheat allergy, I thought that I would never be able to bake a great tasting cake again. Well, I was wrong!! One of the best discoveries that I've made since going gluten free is the Blends by Orly Gluten Free Flour Blends. My favorite to use for baking cakes is the "Sydney Blend" (It can easily be purchased on Amazon). So, without further ado, here's my recipe for the best you've ever tasted Gluten Free White Almond Cake:
Please note: you will need a simple kitchen scale that measures grams. It's very important to measure gluten free flour in a recipe, for it to turn out right. This recipe requires the milk and eggs to be at room temperature, and works best with a stand mixer.
315 grams of Blends by Orly, Sydney Blend, Gluten Free Flour
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoon almond extract
1 teaspoon vanilla extract
1 3/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter ( 1 1/2 sticks), cool, but softened
Crisco or Cooking Spray, plus additional Gluten Free Flour to dust pan
Heat oven to 350 degrees. Spread Crisco or Cooking Spray on 2 9 inch round pans. Lightly dust with gluten free flour to coat pans.
It a separate glass bowl, combine milk, egg whites, almond extract, and vanilla extract. Mix with a fork until well blended, and set aside.
In your stand mixer, mix Sydney Blend Gluten Free Flour, sugar, baking powder, and salt at a slow speed. Add butter by tablespoons, and blend till everything is well blended, until it you have what looks like moist crumbs. Take your milk mixture and add all but 1/2 cup, to your flour blend. Beat at medium speed for approximately 2 minutes. Add remaining 1/2 cup of the milk mixture and beat for 30 seconds to 1 minute longer. Stop mixer, scrape the sides of the bowl, and beat at medium or high speed for 30 additional seconds, or until your mixture is smooth.
Pour batter evenly between the 2 prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (It can sometimes take a little longer than this, depending on how your oven cooks. If your cake is not ready in this time period, don't fret. Just put back in the oven at 5 minute intervals till toothpick comes out clean).
Once cooked, let cakes rest in the pan for 3-5 minutes, then invert onto wire racks, loosening the sides from the pan with a knife, if necessary. Cool completely before frosting.
I love Orly Flour! Check out my recent product review here --->