North Texas GIG

Savory Sweets

small logo

 

 
 

Gluten Free Italian Cream Cake

cup butter, softened

1/4 cup shortening

1/4 cup oil

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

1 cup white rice flour

cup potato starch flour

cup tapioca flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

1 cup flaked coconut

Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.  Add egg yolks, one at a time, beating until blended after each addition.  Add vanilla; beat until blended 

Combine flour, xanthan gum, baking powder and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in coconut.

Beat egg whites until stiff peaks form; fold into batter.  Pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).

Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.

Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).

1 cups chopped pecans

1 (8 ounce) package cream cheese, softened

cup butter, softened

1 tablespoon vanilla extract

1 (16 ounce) box powdered sugar, sifted

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy.  Add powdered sugar, beating at low speed until blended.  Beat at high speed until smooth; stir in nuts.  Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake.   Serves 10.