I tried this recipe for the first time last night. The cake turned out pretty good although the process of making it was a bit tricky. I haven’t quite mastered the art of using xanthan gum yet. I can’t figure out whether it’s the brand I’m using (Bob’s Red Mill) or what, but every time I add xanthan gum to any mixture/batter, the batter clumps up into really thick goo. Makes mixing really difficult, especially if I’m supposed to “fold” the foamy egg whites into the batter.
1/3 cup plus 1 tablespoon Gluten-Free Flour Substitute
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/8 teaspoon salt
6 large eggs, separated, at room temperature
3/4 cup granulated sugar, divided
2 teaspoon pure vanilla extract
- Preheat oven to 350F. Position rack in center of oven. Line two 8-inch round layer cake pans with parchment or waxed paper and spray very lightly with cooking spray.
- Whisk flour, cocoa powder, baking powder, xanthan gum, and salt together in a small bowl. Set aside.
- Beat egg whites in large bowl of electric mixer. Start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high. Add 1/4 cup of the sugar, 1 tablespoon at a time, beating until sugar dissolves and whites form medium soft peaks. Set aside.
- Beat egg yolks in large bowl of electric mixer until thick and lemon colored. Add remaining 1/2 cup sugar gradually, 1 tablespoon at a time, and continue to beat until light colored and fluffy. Add flour mixture and vanilla extract and mix until smooth. Batter will be thick.
- Fold 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites. Pour batter into cake pans and place in center of preheated oven.
- Bake for 20-22 minutes or until cake springs back when touched lightly.