"A classic from french pastry turn into gluten free"
Gluten free "Breton" pound cake
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Prep time: 15mins
Cook time: 50mins
Serves or Makes: 12
Recipe Card
ingredients
- 225 gram eggs
- 225 gram butter
- 225 gram sugar
- 112 gram rice flour
- 112 gram cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
Method
Step 1
Weigh the eggs (depending on their weight put the same amount for the other ingredients) For the flour divide by 2 (if you use 2 differents flour) Ex: 225g/2 = 112g
Step 2
Melt the butter you’ll be incorporating into the batter later. You can use the microwave or melt it in a small pot over medium heat.Transfer the melted butter into a bowl and set aside to cool.
Step 3
Wisk the dry ingrédients together in medium bowl (flour + baking powder+ salt)
Step 4
Pour the eggs and sugar into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer. Beat on high for a few minutes (the mixture must double in volume)
Step 5
Add dry ingrédients on the wet mixture until mixed.
Step 6
Drizzle the melted butter into your batter and fold in until combined.
Step 7
Add vanilla extract and stir until incorporated.
Step 8
Butter and flour 28cm pound cake pans.
Step 9
Put the mixture evenly into the pound cake pans. Put in the fridge for 15min ; when the time is done bake at 180 for about 10 minutes.
Step 10
After 10min put a knife and cute to make a line on the top (with this technique you've a beautiful dome)
Step 11
Increase the temperature to 145° and bake for about 40 minutes or until the centers are soft to the touch.
Step 12
Let cool before leaving the mould. You can add whipped cream on top, jam, fruit as you want !
Step 13
Enjoy my friend