Once home bakers began using volume measurements, they began to make this easy-to-remember recipe for 1234 cakes. They are so called because they consist of 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. They usually are a bit heavy similar to pound cake, but they do not contain as much butter and eggs. Therefore, they are less expensive to make. I have adjusted the method of making this cake to make it lighter. Enjoy!
NOTE: Because we are using Carla’s Gluten Free Cake Flour Blend, use 2-2/3 cups of flour instead of 3 because this flour blend weighs more than traditional all-purpose flour. You can use 3 cups of flour but they turn out lighter and moister using less.
Gluten Free 1234 Cake or Cupakes
A moist, buttery cake made by using the easy to remember 1-2-3-4 gluten free cake recipe.
- 4 large eggs, separated, at room temperature*
- 1 cup (2 sticks) unsalted butter, at room temperature (or Smart Balance dairy-free margarine or Earth Balance for vegan)
- 2 cups granulated sugar
- 2-2/3 cups twice-sifted Carla's recipe for Self-Rising Gluten Free Cake Flour Blend
- 1-1/2 cups milk of choice
- 1-1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt (optional)
- Grease and flour 3 (9-inch) cake pans.
- In the bowl of your electric mixer, beat the egg whites until soft peaks form; set aside in a separate bowl.
- Using the same or clean mixing bowl, cream the butter until fluffy.
- Add sugar and continue to cream for 6 minutes if using a high-speed stand mixer or up to 8 minutes using a lower-powered mixer. (You want the butter to be pale yellow, almost white.)
- Add the egg yolks and mix to combine thoroughly.
- Alternately add one-third of the flour blend and half of the milk; beat until thoroughly incorporated after each addition.
- Gently fold in one-third of the beaten egg whites until no streaks remain. Then fold in the remaining egg whites until no streaks remain.
- Divide the batter evenly among the prepared pans.
- To level the batter and remove large air bubbles, slam the pans on the counter or a padded surface several times.
- Bake cake for 25 minutes and cupcakes for 19 or until a toothpick inserted into the center comes out clean.
- Allow cake layers to cool in the pan for 4 - 5 minutes.
- Invert layers onto wire racks to cool completely, about 1 hour.
- Layer with your favorite gluten free filling or frosting. (I used sturdy whipped cream and a little pineapple curd.) I also used it for cupcakes filled with pineapple curd and topped with sturdy whipped cream - see below photo.)
*Eggs are easiest to separate when they are cold.
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