Q: How do you please a 19 year old?
A: Make him the birthday cake of his choice.
T’was the day before Christmas and I had planned to make a raspberry and white chocolate birthday cake for my gf son’s birthday. After all, that is what he asked for last year.
A family crisis had me behind schedule but prepared, that is until I asked KJ “What type of cake do you want for your birthday?”
Rainbow Cake was not the answer I had pre-empted but up to the challenge I flipped through a few gf cookbooks and found a Butter Cake recipe in Women’s Weekly Gluten Free Cookbook. Deliciously Nell from I Need a Feed also has a recipe for butter cake.
Using all my artistic skills, I dolloped tri coloured spoonfuls of cake mixture and then used another palette of colours for the decorations.
For those family members whose tastes are not attuned to gluten free cake without chocolate or almond meal or hazelnut meal or orange or lemon; ingredients which make gluten free more palatable, the texture and taste of the cake was noticeably different for them.
For gluten free-ers, the cake was moist and overwhelmingly colourful. And on the day, eaten by all.
Q: How do you make a 19 year old smile on his birthday?
A: Make him a rainbow cake 🙂
200 g butter, softened
2 1/4 cups (300 g) gluten free self-raising flour
1 cup (220g) caster sugar
1/2 cup (125 ml) milk
2 egg whites
Preheat oven to 180 C (160C fan forced). Grease and line a 20 – 25 cm spring form cake tin.
Beat butter in a medium bowl with electric mixer until changed to a paler colour. Sift flour and 1/4 cup of sugar together. Use half the flour mixture and beat into butter until combined. Repeat using other half of flour mix.
In another bowl, beat eggs and egg whites until thick and creamy. Gradually add the remaining sugar (3/4 cup), one tablespoon at a time, beating until sugar dissolves between additions. Gradually pour egg mixture into flour mixture with motor running on a low speed, until just combined.
Spread mixture into cake tin and bake for 45 – 50 minutes or until skewer comes out clean. Rest cake in tin for 15 minutes for turning out onto wire rack to cool.
Ice and decorate when cake is cooled.