Light as air gluten free Easter cake

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Gluten free Easter cake

Gluten free Easter cake

Here’s another yummy recipe to add to the “gluten free” bucket :) It’s extremely light in flavor and texture. For me it’s perfect just how it is, paired with a cup of good coffee. My husband prefers it with a blob of whipped cream and some fresh fruit.  The idea for this recipe comes from the blog mojewypieki, however I made some changes by adding vanilla and reducing the amount of sugar.

Light as air gluten free Easter cake
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8+

Ingredients
  • 5 eggs (Costco offers organic eggs at a great price)
  • ⅔ cup of sugar
  • 1¾ cups of potato starch
  • almond flour for dusting (as needed)
  • ⅞ cup (3/4 cup + 2 tablespoons) of butter
  • butter for greasing the pan
  • 1 heaping teaspoon of baking powder
  • 1 teaspoon of Kirkland Signature Pure Vanilla extract
  • 1 tablespoon lemon zest

Instructions
  1. Preheat your oven to 320F.
  2. Using a paper towel and a dab of butter, wipe the inside of a big baking pan (I used a Pound Cake / Angel Food Cake Pan) and then sprinkle a thick coat of almond flour on it. If you don’t do this, the cake could stick (like mine did for this photo) and you’ll be cursing and trying to fix it :)
  3. Sift the potato and baking powder, mix them together and set aside. Using an electric mixer, beat the eggs until they are a light color and a creamy, fluffy texture.
  4. Add the sugar, one spoon at the time, and continue to whip. The mixture should double the volume. The whipping time will depend of the speed of your mixer, it took me about 7 minutes.
  5. Next while still mixing add the potato starch, vanilla and lemon zest.
  6. Melt the ⅞ cup of butter and add it to the batter, mixing until all ingredients are combined.
  7. Pour the batter into your prepared baking pan (it should not take more than ⅔ of the pan, as the cake will grow a lot).
  8. Bake at 320F for first 30 minutes. After that time increase the temperature to 340F and bake for another 20 minutes or until an inserted toothpick comes out dry.
  9. When done, remove from the pan and let it cool for few minutes.
  10. Dust with icing sugar before serving.

 

Gluten Free Easter Cake

Gluten Free Easter Cake

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