This is my Dad’s birthday cake, one lovingly made by my daughters Allison and Amber. Dad turned 79 today and since he, as well as 5 other members of our family eat gluten free, this was the cake that he wanted to celebrate that milestone!!
The cake is a white cake, cut into two layers with the most delicious raspberry mouse layered around it!
Gluten Free White Cake Layers
Allison and Amber used an 8 inch spring form pan to bake this delicious cake in. Here is the recipe for the cake. Please note that if you have leftover batter, it makes great cupcakes!
Gluten Free White Cake
Grease the 8 inch spring form pan well. Preheat your oven to 350 degrees F.
In a large bowl cream together:
3/4 c. butter
1 1/2 c. white sugar
Add
4 large eggs
1 tsp. vanilla
In a separate bowl, mix the dry ingredients together
3 cups of all purpose gluten free mix (a purchased one or this one that you make)
1/2 tsp. salt
5 tsp. baking powder
Add the dry ingredients to the wet mix in your large bowl alternating with
1 1/4 cups of whole milk
Mix until thoroughly blended, approximately 2 to 3 minutes
Fill the pan no more than 2/3 full of batter (there will be leftover batter, cupcake time!) and bake in your preheated 350 degree oven for 30-40 minutes. This will depend on your oven and other factors, so be sure to test with a cake tester to see if done before you take it out!
When it’s done, let cool on a wire rack.
When thoroughly cool, you will be using a sharp knife to cut the cake into two layers, shaving off any brown edges to leave a thoroughly clean and white cake!
Gluten Free Raspberry Mousse
This raspberry mousse recipe is originally from Cathy Lowe at the Food Network and can be found here.
1/3 cup of sugar
3 cups of frozen raspberries
2 tablespoon of lemon juice, either fresh or organic lemon juice from a bottle
2 tablespoons of Knox unflavored gelatin
3 cups of whipping cream (whipped to give you 6 cups of volume)
We use frozen raspberries because you can find them at a reasonable price! If they are in season, though, fresh raspberries are an excellent choice!
Mix 1 1/2 cups of the fresh or frozen berries with the 1/3 cup of sugar and the lemon juice. Cook until it is a thin liquid and done. Stir in the Knox gelatin and let it soften. Remove from heat and scrape into a large empty bowl. Cool it down for about 5-7 minutes. Mix 1 cup of your whipped cream into the mix and then gently fold in the rest of the whipped cream. Let chill in a bowl in the refrigerator while you prepare the cake layers!
Put your first half of the cake layer back in the same spring form pan that you used to bake it. Clean the pan thoroughly first and make sure it is really, really dry.
Carefully place the mousse on the sides of the cake…there will be room because you have trimmed the layers to get rid of the brown bits.
Add mousse to the top of that layer and continue putting mousse on the side. Add another cake layer, then finish off with the rest of the mousse. You can add the 1/2 cup of thawed berries left over on top of the cake.
This is what it looks like in the pan after you complete it.
Wrap the top with plastic wrap and then freeze for at least two hours. When ready to serve, remove from freezer and let sit at room temperature for at least 30 minutes. Carefully remove the spring form sides, using a knife dipped in hot water if necessary!
Voila! Well worth the work!
Sherie
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