Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
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For
8
M
I
For the gluten free cake:
180
g
Gluten free 1:1 flour (1 1/2 cups)
46
g
Oat flour (1/2 cup)
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Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener. Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil. Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy. Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
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Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
8
M
I
For the gluten free cake:
180
g
Gluten free 1:1 flour (1 1/2 cups)
46
g
Oat flour (1/2 cup)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener. Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil. Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy. Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
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