Homemade gluten free white cake (adapted recipe from this recipe from GlutenFreeOnAShoestring using my GF flour blend, a couple Tablespoons less sugar, and powdered egg whites, along with 1 2/3c buttermilk instead of 1 1/3c as my recipe has more whole grain flours.
I used powdered eggwhites mixed in separate bowl with the water. In hindsight I should have gone ahead and whipped with thr stand mixer to be more eggy...what happened instead was I whipped the butter, added the eggs, and had a bit of soup. Once i added the flour it was normal-thick-looking, and then I added the buttermilk to the batter being pour able.
Baked in my mini Fat Daddios cake pans. Made three mini cakes and two six-inch cakes. Lovely part of making small cakes (or cupcakes) is freezer for future quick cakes.
Baked about 30minutes, removed from oven. Pressed down on centers to be flat. Let cool, flipped out on cooling rack. Then sliced in half, rimmed with chocolate frosting, filled with strawberry preserves / jam.
Chocolate frosting around, then royal icing for hearts and XO trim. I used.'all natural' food coloring ehich results in a muted red (ahem, pink), but it doesn't have red dye #40!
(Chocolate frosting made with Hershey cocoa recipe and Stam Chocolaterie cocoa powder).
Next time I probably would slice on thirds or fours instead of halved, and get more strawberry preserves in it.
