Gluten-Free Sparkling Wine Cake | pashutFree

Instructions

Servings:12

1Heat the oven to 175°C.
2To make a cake, grease a round pan with a diameter of 23 cm; for cupcakes, prepare a pan with 12 sockets.
3In a large bowl, mix the flour mixture, gelatin, cornflour, baking powder, baking soda, salt and three-quarters of a cup of sugar.
4In a mixer bowl or a large bowl, beat the egg whites at medium speed until you get soft foam. Gradually add the remaining sugar and beat until you get a stable foam.
5Add the egg yolk and butter, and mix until the mixture comes together. The mixture will be thick but airy.
6Alternately add the dry ingredients and the sparkling wine, beginning and ending with the dry ingredients. Stir until the mixture comes together.
7Transfer the mixture to the prepared mold or divide between the sockets, filling each one to 3/4.
8Bake in a preheated oven until the cake is golden brown and a toothpick comes out dry (about 19 minutes for cupcakes, 25 minutes for cake).
9Allow to cool in the pan for at least 10 minutes before transferring to a cooling rack.
10For the cream, mix sugar, cream of tartar powder, sparkling wine and egg whites in a bowl over boiling water. Cook until you reach 71°C, then whip until the cream is thick and glossy.
11To make creamed butter, after the bowl has cooled, add cubed butter and beat until the mixture is smooth. Add salt and mix well.
12Decorate the cake or cupcakes with the champagne cream and serve.

Ingredients

1 3/4 cups gluten-free flour blend (162g white rice flour + 54g potato starch + 29g tapioca flour), 1/4 tsp plant-based gelatin, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp coarse salt, 1 cup granulated sugar, 1 egg separated, 1 egg white, 8 tbsp unsalted butter at room temperature, 2/3 cup sparkling wine, 1/2 tsp cream of tartar, 1/4 cup sparkling wine, 5 egg whites, 24 tbsp unsalted butter cubed and chilled, 1/8 tsp coarse salt

For a non-alcoholic version, substitute sparkling wine with ginger ale. Adjust cornstarch if using a different flour blend.