That Cake

Posted by on Jul 5, 2016 in Desserts | 0 comments

 

My sweet contribution to our family’s Sunday dinner—happened one day shy of the Fourth of July—because we gather when it fits.

 

Something’s up around here; the grown-ups have embraced the Whole30 for July, which means we’ve made some radical mind-boggling shifts when it comes to the food we are eating.

More about that to come.

It didn’t sound out screeching brakes to creating a cake the cool kids love.  I adapted Once Upon a Chef’s Vanilla Birthday Cake (always a winner), opting out of the Vanilla Buttercream on this occasion. Doubling the recipe below, I filled and topped it with a soft-peaked whipped cream icing adding mixed berries for a tribute our Stars and Stripes heritage.

I haven't yet tried it--but by substituting 1 cup gluten-free flour and 1 cup almond flour this cake could become gluten-free.  Remember to use gluten-free baking powder as well*

*Baking powder: This product often contains an ingredient that helps absorb moisture so the baking powder doesn't clump. Some brands use wheat starch as that ingredient. Gluten-free baking powders include Rumford, Clabber Girl, Featherweight, and Bakewell Cream.

As the soft moist cake uses egg whites only; it is o'so delicious and true white.

But then, how would I know…

 

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