Print
GLUTEN FREE WHITE CAKE
with Raspberry Filling
Active Time : 45 minutes Total Time : 1 1/2 hours Serves : 12 servingsINGREDIENTS
- - parchment paper
- 1 cup butter softened, divided
- 1 1/2 cups granulated sugar
- 2 cups gluten free all-purpose baking flour sifted
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt divided
- 3/4 cup Amazing Egg® whites
- 1 1/4 cups 2% milk divided
- 2 1/2 teaspoons pure vanilla extract divided
- 3/4 cup all vegetable shortening
- 2 1/2 cups powdered sugar
- 1/2 cup frozen red raspberries thawed
- 1/4 cup red raspberry preserves
DIRECTIONS
Grease the bottom of 2 (9-inch) round cake pans; line with parchment paper that has been cut to fit pan. Set aside.
In large mixing bowl, combine ¾ cup softened butter and granulated sugar. Using an electric mixer on high, beat until light and fluffy (about 5 minutes). In medium bowl, combine sifted flour, baking powder, xanthan gum and ½ teaspoon salt. In another medium bowl, combine egg whites, ¾ cup milk and 2 teaspoons vanilla.
With mixer on low, alternate adding 1/3 flour mixture and ½ egg mixture ending with flour mixture; scraping bowl often. Transfer to cake pans; smooth tops. Bake in a preheated 350°F oven 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool in pan 5 minutes. Remove from pan; cool completely on cooling rack.
Meanwhile, in large mixing bowl, combine shortening and remaining ¼ cup butter. Using an electric mixer on medium speed, beat until creamed. Reduce mixer to low; slowly add powdered sugar, remaining ½ cup milk, remaining ½ teaspoon vanilla and remaining ¼ teaspoon salt until well combined. Beat on high until fluffy. Add additional milk if needed.
In small bowl, combine raspberries and preserves. Place one cake, top-side-up, on serving platter; spread with raspberries. Top with second cake, top-side-down. Frost with buttercream frosting.
Serve cake immediately or keep refrigerated.