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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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