Gluten-Free Lady Mae Cake

The Lady Mae Cake is a classic all-American chiffon cake. With a light and airy texture and a nice sharp raspberry filling, this sweet cake is perfect for any special occasion.

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Gluten-Free Lady Mae Cake

Author: Rose Thicket Farms

Ingredients

Cake

• 1 1/4 cup of gluten-free flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar + 1 Tbs separated
• 1/4 cup vegetable oil
• 1/4 cup sour cream
• 1/3 cup unsweetened applesauce
• 2 large eggs separated
• 1 tsp vanilla extract

Raspberry Filling

• 1/4 cup sugar
• 2 Tbs cornstarch
• 2 cups raspberries
• 2 Tbs water
• 1 Tbs lemon juice

Swiss Meringue Buttercream

• 5 egg whites room temperature
• 2 cups unsalted butter room temperature
• 1 1/2 cups sugar
• 1 pinch kosher salt
• 1 tsp vanilla extract

Glaze

• 3 Tbs apricot preserves

Fruit Topping

• 1 pound strawberries washed and dried
• 1 (9.8 oz) container blueberries washed and dried
• 1 (6 oz) container raspberries washed and dried

Instructions

Cake

• Preheat the oven to 350 degrees.
• Line a the bottom of a cake pan with parchment paper. Grease the sides of the pan.
• Measure out gluten-free flour, baking powder, and salt into a small bowl and set aside.
• In a separate bowl mix oil, egg yolks, sour cream, applesauce, and vanilla. Slowly stir in the sugar and mix until combined.
• Add the flour mixture to the batter.
• Using the whisk attachment, beat the egg whites and one tablespoon of sugar until stiff peaks form.
• Gently fold the cake batter into the egg whites until thoroughly mixed. Folding in a third of the batter at a time.
• Pour the batter into the prepared cake pan.
• Bake for about 32 minutes until an inserted toothpick comes out clean.
• Cool in the pan for 10-15 minutes.
• Turn out onto a wire rack and cool completely.

Raspberry Filling

• In s small saucepan, mix sugar and cornstarch. Stir in raspberries, water, and lemon juice.
• Over medium heat, slowly cook down until the raspberry mixture thickens and bubbles. Stir frequently to keep it from sticking.
• Put in a heat-proof container to cool down to room temperature.

Swiss Meringue Buttercream

• Heat a pan of water to simmering.
• In a glass or steel bowl, whisk together egg whites, sugar, and salt.
• Place the bowl over the pan of simmering water. It’s important that the bowl does not touch the water.
• Whisk occasionally while the mixture heats. Once heated, whisk constantly until the temperature reaches 160 degrees Fahrenheit.
• Transfer to the stand mixer bowl. Whisk until glossy peaks form.
• Using the paddle attachment, set the speed to low, and beat in the butter one tablespoon at a time. Make sure the butter is incorporated before adding the next tablespoon.
• After the butter is fully incorporated, mix in the vanilla extract.

Assembly

• Cut the cake in half.
• Transfer the bottom half to a cake plate. Pipe a circle border around the top edge of the cake creating a wall for the filling. Spread the raspberry filling onto the cake.
• Place the remaining cake half on top.
• Ice the top and sides of the cake.
• Use a large (4B) star tip to pipe a border of stars on the top of the cake.
• Cut strawberries in half. Arrange in a crescent shape on top of the cake (about 8 strawberry halves). Add a second layer of strawberries.
• Arrange raspberries and blueberries in the remaining area of the cake.
• Heat apricot preserves in the microwave for about 30 seconds.
• Strain out the fruit from the heated preserves.
• Brush the preserves over the top of the fruit to glaze the fruit.
• Serve

Notes

If you are not serving this cake immediately, it should be kept in the refrigerator until you are ready to serve.

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The Lady Mae Cake will be a stunning addition to your next gathering. The fresh berries paired with the delicate buttercream is sure to please any palette. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Smoked Salmon Canapés recipe here.