Cake Again

I had buttermilk left over from last week's failed chocolate Italian Cream Cake (not too impressed, really) and so I decided to find a gluten-free version of the white version I've already decided (if it ever happens, ha ha ha) will be one of my wedding cakes (the other cake from two weeks ago is going to be the other.)

And so I found one. The cakes came out looking so beautiful and perfect my mother commented that they had to taste absolutely terrible, and for once she was wrong. Save for a little texture difference, this cake came out absolutely like the regular version of this cake.

I modified it slightly-I do not have the original recipe's mix of GF flours and I used GF baking mixes as a substitute (I had a half-cup of Bob's Red Mill and a cup of Fearn Brown Rice Baking Mix because I ran out of the first one.) I omitted the xanthan gum, because it's an expensive ingredient and I've found it usually isn't necessary. I substituted walnuts for pecans because that's what I had on hand, and I haven't made the frosting because I'm taking one of my 8 inch cakes and freezing it so that I can have some when I want some, frosting doesn't freeze well, and the second is currently covered in leftover frosting my mother had in the fridge.

http://www.northtexasgig.com/recipes/savorysweets/gfitaliancream.htm

Here's the recipe as I had it. The original link is listed above for those who want to see where I changed things. Have fun!

Gluten-Free Italian Cream Cake
1/3 cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature, separated
1- 1/2 cup gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon coconut extract
1/4 cup finely chopped toasted pecans

Frosting:
8 oz cream cheese, room temperature
1/2 cup butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla
Pecans and/or toasted coconut for decoration

Place a rack in the middle of the oven. Preheat to 325 degrees. Generously grease two 8″ or 9″ cake pans and line the bottom with parchment paper or wax. Grease again, set aside (I didn't use parchment paper but I greased my pans liberally. The cakes slid out beautifully with very little effort.)

To make the cake: In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth. Gradually beat in the sugar until smooth. Add the egg yolks, one at a time, beating well after each addition.

In another bowl, sift together the flour, baking powder, baking soda and salt. In a measuring cup, whisk together the buttermilk, vanilla and coconut extract.

With the mixer on low speed, beat the flour into the egg mixture, alternating with the buttermilk, ending with the flour. Add the pecans, scrape down the sides of the bowl, and beat just until smooth.

In a clean large bowl with clean beaters, beat the egg whites on high speed until stiff peaks form. Fold the egg whites into the batter and spread the batter evenly in the pans.

Bake for 30 to 35 minutes or until the tops of the cake are golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cakes in the pans for 10-15 minutes on a wire rack. Remove the cakes from the pan, discard the paper and cool completely on a wire rack.

Make the Frosting:

Beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until smooth and creamy. Gradually beat in the powdered sugar on low speed. Add the vanilla and beat well. Taste and adjust according to desired sweetness, adding more sifted powdered sugar if needed.

Place 1 cake layer, topside down, on a serving plate; spread with one-third of the frosting. Top with the other cake layer, topside up. Spread remaining frosting evenly over the top and sides of the cake. Garnish with coconut and pecans as desired.

Ta,
Bec