Sunday, September 25, 2022
HomeCakeMagic Gluten Free Custard Cake Recipe

Magic Gluten Free Custard Cake Recipe


Prep Time : 20 minutes

Prepare dinner Time : 50 minutes

Watch this gluten free custard cake magically rework to have three distinct layers. This straightforward gf custard cake appears prefer it took endlessly, but it surely was really easy.

Bounce to Recipe

This magic gluten free custard cake creates 3 layers all by itself. The only components take advantage of wonderful, mild and fluffy cake with a magical custard base!

A close up of a piece of custard cake on a brown surface

What’s a gluten free magic custard cake anyway?

Once I first noticed this spongelike custard cake, I figured it was some form of fancy pants cake that had 3 distinct layers, every baked individually after which assembled or one thing. (It’s not like I’m one to shrink back from some fancy pants recipes, like traditional yeasted gluten free croissants.)

Think about my reduction (and now I hope yours!) to see that it has the best, most elementary ingredient checklist ever (butter, sugar, eggs, vanilla, flour, salt). Don’t you like it when that occurs?

By the best way, if it appears like essentially the most tender and moist vanilla cake you’ve ever tasted, buckle up. That’s precisely what this magic tastes-like-custard-cake is: like our gf sponge cake, however with the richness of added butter and milk, and a creaminess you by no means imagined.

Why that is the most effective gluten free magic custard cake recipe

The magic of this custard cake is that it “separates” itself within the oven into 3 creamy, tender layers of cake. The underside layer of the cake is the densest, most custardy layer. The center is a fluffier model of custard. The highest is the lightest, fluffiest cake, most much like a sponge cake.

Each single layer of this wealthy, however mild, vanilla cake melts in your mouth. It’s an elegant-looking dessert that can impress your company, your loved ones, or simply your self!

GF custard cake components

  • Gluten free flour – I take advantage of Higher Batter’s traditional gluten free flour mix right here, and get persistently good outcomes. It already accommodates xanthan gum, so make sure to not add extra or your cake will likely be powerful.
  • Cornstarch – Including some cornstarch to the flour mix provides a lighter, softer consequence. In case you use a excessive starch gluten free flour mix, like Cup4Cup, simply use extra of that mix to interchange the cornstarch.
  • Eggs – There are 4 entire eggs on this recipe, they usually have to be fastidiously separated into yolks and whites. In case you have any yolks in any respect in your whites, they gained’t whip into the peaks that it’s essential to assist this cake develop its distinctive baked texture.
  • Lemon juice – The lemon juice acts as a stabilizing agent that helps the egg whites to carry their form once they’re crushed. Instead, you should use 1/2 teaspoon of cream of tartar, however I actually choose the intense taste of the lemon juice.
  • Sugar – Sugar is each a tenderizer and a sweetener. Don’t scale back the quantity on this frivolously candy cake!
  • Pure vanilla extract – Vanilla is added for some depth of taste since that is technically a “vanilla” cake.
  • Butter – In contrast to our gluten free sponge cake, which could be very comparable, this cake has butter that’s been melted and cooled earlier than being added to the batter. It provides a richness that sponge cake doesn’t have, and helps the cake to type that dense, creamy backside custard layer.
  • Milk – Use one thing with loads of fats right here, like entire milk, so as to add richness, tenderness, and moisture.
Overhead view of slices of custard cake on brown surface

How one can make excellent gluten free magic cake each time

Whipping these egg whites proper

I don’t imply to brag, however I occur to know a very powerful particulars on the subject of beating egg whites till they’re them mild and fluffy however nonetheless secure sufficient to deal with some manhandling as you incorporate them right into a cake batter.

First, you should beat the whites till they’re stiff (however not ever dry, the place they begin to look a bit curdled when dealt with) on medium-high velocity—not excessive! Egg whites are lots like whipping heavy cream in that approach: whip them too rapidly, and you’ve got an unstable combination.

Second, you all the time wish to add some kind of stabilizer to the whites as you beat them (right here, I used lemon juice, however typically I take advantage of cream of tartar or a tiny contact of delicate vinegar).

Lastly, in case your recipes requires sugar, beat some sugar into the whites. It creates a shiny, stiff and extra secure peak.

Selecting the best baking pan

I like to recommend baking this cake in an 8-inch sq. baking pan, one which’s ideally constituted of solid aluminum or stainless-steel since a cake that’s mild in colour and durable bakes evenly and by no means too rapidly. I don’t like baking this cake in a spherical cake pan for the reason that flat sides assist the cake rise steadily and evenly.

Give your custard cake the house to rise

This tremendous particular cake truly smells and tastes such as you’re consuming custard by the forkful. To get it proper, apart from beating the whites excellent, there’s one other secret to success. That you must know what to anticipate because it bakes.

The cake bakes up fairly tall at a comparatively low (325°F) oven temperature (it’s prepared when the highest is frivolously golden brown and the middle springs again when pressed gently), after which shrinks because it cools. That’s the way you get that custard-like middle.

It’s such as you made a soufflé, and also you supposed that it could collapse a bit. Hey, I’m wondering if that’s how this magically scrumptious vanilla cake acquired its begin?!

Don’t rush to slice the magic custard cake

Remember to let the cake cool fully earlier than slicing into it, or you might artificially deflate the cake. Plus, slice it into squares whereas it’s nonetheless within the pan, fairly than eradicating the entire, baked cake to a wire rack to chill. It’s meant to chill in a contained setting, so it compresses a bit.

How one can retailer your custard cake

Can I make magic custard cake prematurely?

This cake is basically finest the day that it’s made. In any other case, you’ll must retailer it within the fridge and that may be drying.

Can I freeze leftover gf custard cake?

Sure, you may freeze this cake after it’s made. Simply let it cool fully, slice it into squares with a pointy knife, then raise every bit out and wrap it tightly in freezer-safe wrap. The items could shrink a bit within the freezer, and gained’t style as contemporary if you defrost them.

Custard cake ingredients and cake batter, along with baked custard cake on wooden surface

Custard cake substitutions

Gluten and dairy free custard cake

The dairy on this cake is within the type of melted butter and heat milk. Instead of melted butter, I believe you possibly can use vegan butter (the most effective manufacturers are Miyoko’s Kitchen and Soften). Instead of milk, attempt utilizing an unsweetened plant-based milk like unsweetened Ripple model (it tastes so good, and has tons of protein and good fats!) or almond milk. Keep away from something that’s fats free.

Are you able to make a gluten and egg free custard cake?

This cake has 4 entire eggs, separated into yolks and whites. The yolks are emulsified with the opposite moist components and supply richness; the whites are whipped into peaks which might be folded into the batter and assist create the fluffier layers. It will be fairly troublesome to interchange the yolks, however the whites could also be replaceable with whipped aquafaba (the brine from a can of chickpeas).

Custard cake variations

This can be a actually easy cake and there’s numerous fancy chemistry occurring within the oven, however we will nonetheless change its taste profile gently however successfully with out ruining something. Listed here are some ideas:

  • Almond gluten free custard cake: substitute the vanilla extract with almond extract and sprinkle with very prime of the cake frivolously with some shaved, uncooked almonds;
  • Coconut gluten free custard cake: substitute the vanilla extract with coconut extract, and sprinkle with very prime of the cake frivolously with some dried coconut flakes;
  • Lemon custard cake recipe: once more use lemon extract rather than vanilla, use 1 tablespoon extra freshly-squeezed lemon juice rather than 1 tablespoon of the milk, and add some finely grated lemon zest to the uncooked batter.
A close up fo custard cake on beige paper

FAQs

Is custard gluten free?

Sure, most custard is of course gluten free, because it’s made merely with grain-free components like milk, sugar, and eggs. In case your custard is flavored, learn the components checklist fastidiously, as it might have added gluten.

Why do they name it a magic cake?

That is referred to as a magic cake because it separates itself into comparatively distinct layers, every with a singular texture and density, within the oven all by itself—like magic!

Do I’ve to assemble every layer when making this gf custard cake?

No! The batter for this straightforward gluten free custard cake is made in a couple of steps, getting ready the recipe in a number of elements, but it surely goes into the oven in a single layer—after which separates itself!

Can I take advantage of coconut flour on this gluten free custard cake recipe?

No, coconut flour is a really distinctive flour that absorbs large quantities of moisture throughout baking and might solely be utilized in recipes which might be developed with it as an ingredient, particularly. It can’t be used as an all objective gluten free flour, which is what this recipe requires.

What ought to the custard cake batter seem like?

The uncooked custard cake batter could be very mild and fluffy, and pours simply into the pan. It isn’t a skinny liquid, but it surely additionally isn’t a thick batter that needs to be painstakingly unfold out within the pan both.

How do I do know when a gluten free magic custard cake is finished baking?

Your custard cake is finished when it’s frivolously golden brown on prime, springs again when pressed gently within the middle along with your finger, and jiggles in a managed approach when moved gently backward and forward (like cheesecake). If it appears to maneuver extra loosely towards the middle, it’s not achieved but.

Do I must refrigerate this gluten free custard magic cake?

You may retailer this cake within the pan, with the highest of the pan lined, for as much as someday at room temperature. After that, particular person items ought to be wrapped and refrigerated and even frozen.

Close up and overhead view of custard cake

Gluten free magic custard cake recipe

Magic Gluten Free Custard Cake Recipe | Vanilla Sponge with Creamy Custard

Watch this gluten free custard cake magically rework to have three distinct layers. This straightforward gf custard cake appears prefer it took endlessly, but it surely was really easy.

Course: Cake, Dessert

Delicacies: French

Prep Time: 20 minutes

Prepare dinner Time: 50 minutes

Yield: 1 sq. cake (8-inch)

Creator: Nicole Hunn

Components

  • ¾ cup (105 g) all objective gluten free flour mix (I used Higher Batter; click on via for acceptable blends)
  • ¼ teaspoon xanthan gum omit in case your mix already accommodates it
  • 2 tablespoons (18 g) cornstarch (or attempt potato starch or arrowroot instead)
  • 4 (200 g (weighed out of shell)) eggs at room temperature, separated
  • 1 tablespoon freshly squeezed lemon juice
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 9 tablespoons (126 g) unsalted butter melted and cooled
  • 2 cups (16 fluid ounces) heat milk (about 95°F)
  • Confectioners’ sugar for dusting

Directions

  • Preheat your oven to 325°F. Grease nicely the underside and sides of an 8-inch sq. baking dish, and set it apart. In a small bowl, place the flour, xanthan gum and cornstarch, whisk to mix nicely and set the bowl apart.

  • Within the bowl of a stand mixer fitted with the whisk attachment, or a big bowl with a handheld mixer, beat the egg whites and lemon juice on medium-high velocity till frothy.

  • Add about half of the granulated sugar, and proceed to beat on medium-high velocity till stiff, shiny (however not dry) peaks type (about 2 minutes).

If utilizing a stand mixer.

  • Switch the egg white combination to a different bowl, set the egg whites apart and place the egg yolks, remaining sugar and vanilla within the mixer bowl.

  • Beat the yolks, sugar and vanilla on medium-high velocity with the paddle attachment till well-combined and pale.

If utilizing a hand mixer.

  • Set the bowl of egg whites apart. Place the egg yolks, remaining sugar and vanilla in a separate, massive bowl and beat on medium-high velocity till well-combined and pale.

Assemble the remainder of the batter.

  • It doesn’t matter what mixer you’re utilizing, to the egg yolk combination, add the melted butter, and beat to mix nicely.

  • Add the flour combination and the nice and cozy milk to the bowl in three elements every, starting and ending with the flour and beating till simply mixed after every addition. The combination will likely be skinny.

  • Add the crushed egg whites to the batter in three elements, whisking gently to mix after every addition till no apparent white streaks stay. The ultimate cake batter ought to be mild and fluffy.

  • Pour the batter into the ready pan. Place the pan within the middle of the preheated oven.

  • Bake till the highest of the cake is frivolously golden brown and is derived again when pressed gently within the middle (about 50 minutes). The cake will develop rather a lot in dimension, however will nonetheless be a bit jiggly when shaken gently backwards and forwards.

  • Take away the cake the oven and permit to chill for at the very least quarter-hour within the pan earlier than slicing into squares with a pointy knife, whereas the cake continues to be within the pan.

  • The cake will shrink on all sides because it cools. Mud frivolously with confectioners’ sugar earlier than serving.

Magic Gluten Free Custard Cake Recipe | Vanilla Sponge with Creamy Custard

Watch this gluten free custard cake magically rework to have three distinct layers. This straightforward gf custard cake appears prefer it took endlessly, but it surely was really easy.

Course: Cake, Dessert

Delicacies: French

Prep Time: 20 minutes

Prepare dinner Time: 50 minutes

Yield: 1 sq. cake (8-inch)

Creator: Nicole Hunn

Components

  • ¾ cup (105 g) all objective gluten free flour mix (I used Higher Batter; click on via for acceptable blends)
  • ¼ teaspoon xanthan gum omit in case your mix already accommodates it
  • 2 tablespoons (18 g) cornstarch (or attempt potato starch or arrowroot instead)
  • 4 (200 g (weighed out of shell)) eggs at room temperature, separated
  • 1 tablespoon freshly squeezed lemon juice
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 9 tablespoons (126 g) unsalted butter melted and cooled
  • 2 cups (16 fluid ounces) heat milk (about 95°F)
  • Confectioners’ sugar for dusting

Directions

  • Preheat your oven to 325°F. Grease nicely the underside and sides of an 8-inch sq. baking dish, and set it apart. In a small bowl, place the flour, xanthan gum and cornstarch, whisk to mix nicely and set the bowl apart.

  • Within the bowl of a stand mixer fitted with the whisk attachment, or a big bowl with a handheld mixer, beat the egg whites and lemon juice on medium-high velocity till frothy.

  • Add about half of the granulated sugar, and proceed to beat on medium-high velocity till stiff, shiny (however not dry) peaks type (about 2 minutes).

If utilizing a stand mixer.

  • Switch the egg white combination to a different bowl, set the egg whites apart and place the egg yolks, remaining sugar and vanilla within the mixer bowl.

  • Beat the yolks, sugar and vanilla on medium-high velocity with the paddle attachment till well-combined and pale.

If utilizing a hand mixer.

  • Set the bowl of egg whites apart. Place the egg yolks, remaining sugar and vanilla in a separate, massive bowl and beat on medium-high velocity till well-combined and pale.

Assemble the remainder of the batter.

  • It doesn’t matter what mixer you are utilizing, to the egg yolk combination, add the melted butter, and beat to mix nicely.

  • Add the flour combination and the nice and cozy milk to the bowl in three elements every, starting and ending with the flour and beating till simply mixed after every addition. The combination will likely be skinny.

  • Add the crushed egg whites to the batter in three elements, whisking gently to mix after every addition till no apparent white streaks stay. The ultimate cake batter ought to be mild and fluffy.

  • Pour the batter into the ready pan. Place the pan within the middle of the preheated oven.

  • Bake till the highest of the cake is frivolously golden brown and is derived again when pressed gently within the middle (about 50 minutes). The cake will develop rather a lot in dimension, however will nonetheless be a bit jiggly when shaken gently backwards and forwards.

  • Take away the cake the oven and permit to chill for at the very least quarter-hour within the pan earlier than slicing into squares with a pointy knife, whereas the cake continues to be within the pan.

  • The cake will shrink on all sides because it cools. Mud frivolously with confectioners’ sugar earlier than serving.

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