Gluten free molly cake is a soft, delicious and moist cake baked with no butter nor vegetable oil. It’s perfect for layered cake but also for a very naughty breakfast!
The scent of this cake cannot be easily put into words.
The aroma that fills the room when I lift the glass bell that protects it is delicate, delicious, it fills your lungs with the bright scent of fresh lemon and the sweetness of vanilla.
In this gluten free molly cake the flavors melt delicately on the palate leaving a pleasant memory and that unstoppable desire to give yourself another small slice …
You will need:
- 250g of gluten free all purpose flour
- 3 eggs
- 250ml of whipping cream
- 200g of sugar
- 16g of baking powder
- A tsp of vanilla extract
- The zest of one lemon
Whisk the eggs with the sugar for a long time until you get a frothy and pale mixture. Pour the cream a little bit at a time while whisking. Then add the vanilla extract and the grated lemon zest.
Incorporate the well-sifted powders and continue whisking until you get a full-bodied and lump-free batter. The consistency will be denser than that of an ordinary cake, but still smooth and soft.
Transfer the mixture into a buttered and floured bundt cake tin with a 22 cm diameter and bake in a preheated oven at 180 ° for about 35/40 minutes.
Gluten free molly cake is a simple dessert, but I assure you that the result will surprise you. This cake is absolutely delicious and incredibly soft, yet light. For this reason, it is not only fabulous to be enjoyed at breakfast with a glass of milk, but also ideal to be cut into several layers and stuffed with a custard or a delicate orange cream.