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Jo’s Gluten Free Daffodil Cake




Source of Recipe


Adapted from the Betty Crocker cookbook and glutenfreehomemakerrecipes.blogspot.com


Recipe Introduction


My MIL, Jo, made this cake for Easter 2012. One of our nieces is gluten-intolerant and we always like to have something for her. Everyone loved this cake. You would never, ever know that it is GF. NOTE: I would line the bottom of the tube pan with a round of parchment paper.


List of Ingredients




CAKE:
1 1/3 c. powdered sugar
1/2 c. potato starch
1/4 c. tapioca starch or flour
1/4 c. millet flour or white rice flour
1 tsp. xanthan gum
1/4 tsp. salt
12 large egg whites (1 1/2 c.) room temperature
1 1/2 tsp. vanilla extract (make sure your vanilla says gluten free.)
1 tsp. almond extract
1 tbsp. lemon zest

LEMON GLAZE:
(Amounts are approximated. Adjust until glaze is spoon-able or spreadable, your choice)
2 c powdered sugar
1/4 c. fresh lemon juice
2 tsp. lemon zest
1 drop of lemon food color (I use a toothpick, dipping it into a tiny bit of yellow coloring that I have in a spoon, doing this repeatedly until I have a light shade of yellow in the glaze, otherwise, you risk having bright yellow).


Recipe



CAKE:
Separate the eggs and let the whites sit in your mixing bowl (glass or metal, not plastic) for about 30 minutes so they will come to room temperature.

Be sure your bowl is very clean and there is absolutely no yolk in the whites. It is best to separate each egg into a small bowl, and then add it to the rest of the whites. Reserve 6 of the egg yolks in a separate bowl.

Preheat oven to 350 degrees.

Whisk together the powdered sugar, potato starch, tapioca starch, millet or rice flour, xanthan gum, and salt. Sift together 3 times to fluff and mix.

In a large mixing bowl, beat together egg whites and cream of tartar with whisk attachment of mixer until foamy. Slowly add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Do not over beat. Fold in vanilla and almond extracts. Fold in lemon zest.

Fold in flour mixture about a fourth at a time, making sure you scrape the bottom of the bowl when you fold. Do not mix, just gently fold until all the flour mixture is moistened.

Pour or spoon a little less than half of the flour/egg white mixture into a separate grease free bowl.

In a separate small bowl, whisk or beat the 6 egg yolks until thick and lemon colored. Gently fold the egg yolks into one of the bowls of the mixture.

Spoon yellow and white batters alternately into an ungreased tube pan. Gently cut through batters to swirl.

Bake on bottom shelf of oven about 40 minutes (mine took 45) or until top springs back when touched lightly with finger. Invert pan on funnel and let hang until cake is completely cool. Run knife around sides to loosen. Remove the outer part of the pan. Run the knife under the cake to loosen from the bottom and remove to cake plate. Glaze with lemon glaze.

LEMON GLAZE:
Mix by hand with a spoon until smooth and dribble it on the cake, letting some dribble down the sides or just spread.

NOTE: This recipe can be made non-gluten free by substituting 1 c cake flour, 1/4 cup plus 2 tablespoons granulated sugar and 1/4 tsp. salt for the other flours, xanthan gum, powdered sugar and salt mixture. Follow rest of ingredients and directions.