About this recipe:A soft and gluten-free cake made with potato starch flour. Perfect for breakfast, as a snack or for dessert when it is filled with strawberries and cream. If you don't need the cake to be gluten free, use plain flour in place of the 50g GF flour.
250g potato starch flour
50g gluten free flour
3 teaspoons gluten free baking powder
1 pinch of salt
200g butter at room temperature
1 teaspoon vanilla extract
3 eggs at room temperature
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Preheat the oven to 180 C / Gas 4. Grease a round 20-23cm cake tin. Line the bottom with baking parchment.
Prepare the dry ingredients: sift the two flours, salt, baking powder.
In a medium size bowl, whip the butter with the sugar using an electric whisk or a wooden spoon. Continue stirring, adding the eggs, one at a time, then the vanilla and the dry ingredients. Pour the mixture in the cake tin.
Bake in the oven for 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
Take the cake out of the oven and let it cool for 10 minutes in the cake tin on a cooling rack. Remove the cake from the tin by first moving a knife around the edges of the cake tin and lift the cake still in the baking parchment out of the tin. Remove the baking parchment from the cake and let it cool on the rack before serving.
It's important that the butter is soft. If it is too hard, melt it a little over low heat and let it cool down before using it.
Always ensure all of your ingredients are gluten free by checking the labels.
This was a very easy cake to make and very good. It was light and airy and with the added strawberries and cream, a delicious addition to any menu. The one downside to the recipe was the cooking time. It was too long. I cooked the cake for 30 minutes and even that made it a little dry. Need to watch it carefully when cooking. - 25 Sep 2012