{Gluten-Free Magic Cake} – Prajitura magica fara gluten

gluten free magic cake

I’ve recently been invited to take part in a lovely campaing that focuses on special diets, such as gluten-free, grain-free or lactose-free and I said “yes”. I’ve been playing with the idea of gluten-free cakes lately so this campaign came at the right time. This post is one of the many recipes coming up as part of this campaign so stick around and find out what I other goodies I have for you coming up.

Everyone knows or has heard about the one and only magic cake, right?! But here’s a gluten-free magic cake that tastes just as good, except it has no gluten. It’s creamy, milky, rich and fragrant, you can barely tell it’s made with rice flour and not wheat flour. I’m thinking that using this as a base recipe, you can come up with a chocolate version or you could add various flavorings, such as lemon zest or orange zest.

5.0 from 4 reviews
{Gluten-Free Magic Cake}
 
Author:
Ingredients:
  • 115g butter
  • 500ml whole milk
  • 1 teaspoon vanilla extract
  • 4 eggs, separated
  • 1 teaspoon lemon juice
  • 200g white sugar
  • 115g rice flour
  • 1 pinch salt
  • butter to grease the pan
Directions:
  1. Grease a square or rectangle pan (30x30cm had my pan) with butter and dust with rice flour.
  2. Pre-heat your oven to 350F - 180C.
  3. Mix the butter and milk in a saucepan and heat them up slightly until the butter is melted. Remove from heat and stir in the vanilla extract. Place aside to cool down.
  4. Whip the egg whites with the lemon juice until fluffy. Add 50g sugar and mix until stiff and glossy.
  5. Mix the egg yolks with the remaining sugar until double in volume, creamy and pale.
  6. Stir in half of the milk mixture and the rice flour, as well as a pinch of salt.
  7. Incorporate the remaining milk and mix until smooth then fold in the whipped egg whites.
  8. Pour the batter in your prepared pan and bake in the oven for 40-50 minutes until golden brown on top and set - if the center of the cake looks giggly, continue baking a few more minutes.
  9. Allow the cake to cool completely before slicing and serving.
Notes
I used a 30x30cm pan, but I think a smaller pan will work as well. As you can see, the layer of cake was quite thin on mine so choose a slightly smaller pan, but make sure it has high sides as the cake tends to rise.

gluten free magic cake


ROMANIAN

 

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Aceasta reteta este prima dintr-o succesiune de retete dedicate unor astfel de afectiuni si sper eu sa fie de folos fiecare dintre ele. Recunosc ca a fost o provocare si am acceptat-o cu drag pentru ca imi doresc sa aflu mai multe despre aceste afectiuni si ingredientele permise fiecareia dintre ele, sa imi dau seama cum interactioneaza unele cu celelalte si cat de mult difera rezultatul fata de retetele facute cu faina de grau sau lapte, de exemplu.

Banuiesc ca Prajitura Desteapta sau Isteata ori Magica, cum mai este cunoscuta, nu va este straina. Da, e vorba despre acea prajitura care se separa singura in 3 straturi – blat jos-crema-blat sus – in timpul coptului si care se face ingredibil de usor. Mie una mi se pare absolut genial cum dintr-un aluat atat de simplu poate iesi ceva atat de bun si de efect! O reteta pe care te poti baza in orice situatie si salvarea mea atunci cand am nevoie de un dulce rapid, dar extrem de bun! Am adaptat reteta unei diete fara gluten si ce am obtinut mi s-a parut chiar mai bun decat reteta facuta cu faina de grau – cam ca un amestec de budinca de orez cu prajitura fina, un gust interesant, extrem de bun.

Ingrediente:

  • 115g unt gras
  • 500ml lapte
  • 1 lingurita extract de vanilie
  • 4 oua, separate
  • 1 lingurita zeama de lamaie
  • 200g zahar
  • 115 g faina de orez (integrala am avut eu) – eu am cumparat faina dintr-un Plafar, dar gasiti aici faina de orez
  • 1 praf de sare
  • Unt pentru uns tava

Mod de preparare:

  1. Ungeti o tava patrata sau dreptunghiulara cu unt si tapetati cu putina faina de orez.
  2. Pre-incalziti cuptorul la 180C.
  3. Amestecati untul si laptele intr-un vas si incalziti-le pana la topirea untului. Dati deoparte si lasati sa se racoreasca.
  4. Mixati albusurile cu zeama de lamaie pana devin spumoase. Adaugati 50g zahar si mixati pana obtineti o bezea ferma si lucioasa.
  5. Mixati galbenusurile si restul de zahar pana isi dubleaza volumul si devin deschise la culoare.
  6. Incorporati jumatate din cantitatea de lapte, apoi faina de orez si un praf de sare si mixati bine.
  7. Adaugati si restul de lapte apoi incorporati treptat albusurile batute.
  8. Turnati aluatul in tava pregatita si coaceti pentru 45-50 minute pana devine aurie si centrul nu mai tremura ca o gelatina.
  9. Lasati sa se raceasca in tava apoi taiati in cuburi.

gluten free magic cakegluten free magic cake

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    • Hi,
      I looked up the conversions before I made this and it turned out great! Just follow the directions closely.
      1/2 cup butter
      17 oz milk
      1 tsp vanilla
      4 eggs
      1 tsp lemon juice
      1 cup sugar
      3/4 cup white rice flour – Bob’s Red Mill
      Pinch of salt
      Butter to grease the pan plus a little bit of extra rice flour to “flour” the pan. I used 9 x 13 x 2 glass dish

  1. This looks great, would you please tell me what kind of rice flour should we use? As Chinese, lots dessert use sweet rice flour which also call sticky rice flour, is this the kind to use?

  2. Could you please convert your recipe to cups measurement I want make this recipe thank you

  3. This taste AMAZING! I used American’s Test Kitchen GF flour blend and added 1/2 tsp. of xanthan gum to the 115g of the flour blend. I also used a 8X8 square pan and lined it with a double sling of foil. I just sprayed the foiled pan with non-stick spray (could have lined with parchment paper) It turned out great!