Gluten Free Peanut Butter Cake

Ingredients:

For the Gluten Free Peanut Butter Cake:
• 1 cup granulated sugar
• 1/2 cup creamy gluten free natural peanut butter
• 4 large eggs, at room temperature, separated when ready to use
• 1/4 cup + 1 tablespoon boiling water
• 1-1/2 teaspoons pure vanilla extract
• 1 cup Carla's Gluten Free Cake Flour Blend, sifted
For the Peanut Butter Whipped Cream Filling:
• 3/4 cup heavy whipping cream
• 1/4 cup + 2 tablespoons gluten-free natural creamy peanut butter
• 3 tablespoons + 2 tablespoons confectioners' sugar, divided
For the Ganache Topping:
• 1/2 recipe Chocolate Ganache (using an additional 2 tablespoons cream)

Instructions:

To Make the Peanut Butter Cake:
1. Oil an 8 to 10-inch springform pan. (I used a 9-1/2-inch pan.) Line bottom with parchment paper. Then oil the top of the parchment. Preheat the oven to 350°F.
2. In the large bowl of your mixer, beat the sugar, peanut butter, and egg yolks on high speed for 3 minutes, scraping bowl as necessary.
3. Pour in the boiling water a little bit at a time, over about a 90 second period while the mixer is running on high speed. (Adding the water a little at a time beats air into the batter.)
4. Add the egg whites one at a time while beating on medium speed until thoroughly incorporated.
5. Then stir in the vanilla on low speed.
6. Add one-third of the flour blend at a time, mixing after each addition on low then medium speed until smooth. (Do not overmix as overmixing will result in a heavy cake.)
7. Pour the batter into the prepared pan. Alternatively, distribute evenly among 4 mini springform pans, a little more than half full. Smooth out the top(s). (Do not tap on the countertop to even, as this will cause large air bubbles to surface during baking.)
8. Bake for 25 - 35 minutes or until the cake springs back when pressed lightly with fingertips.
9. Remove the cake from the oven and allow to cool for 10 minutes in the pan. The sooner removed, the better, as steam will build up and create a soggy bottom. However, removing it too early will cause the cake to break. Then, remove from the spring form pan and transfer directly to a wire rack to cool completely.
10. To speed up cooling, flip the cake over.
11. Wrap in plastic wrap and refrigerate for 2 hours.
12. Remove from the refrigerator, unwrap, and in half, horizontally. Spread the below filling in the center and top with the other layer.
To Make the Peanut Butter Whipped Cream:
13. Using a chilled bowl, preferably stainless steel, whip the cream with 3 tablespoons of confectioners' sugar on high speed; refrigerate.
14. In a clean mixing bowl, beat the peanut butter and 2 tablespoons of confectioners' sugar on high speed until thoroughly combined.
15. Switch to the paddle tool of your mixer and add one-third of the whipped cream at a time, mixing on medium speed until thoroughly combined.
To Make the Chocolate Ganache:
16. Make the below chocolate ganache as instructed at the above link. Once the ganache reaches close to room temperature, pour it over the top of the cake and rotate the cake at an angle so that it runs down the sides.
17. Refrigerate overnight is recommended. Sponge cakes are at their best when refrigerated as they absorb the filling.
18. To store for long periods, freeze whole or in individual slices, uncovered. Once frozen, wrap tightly and freeze. Thaw at room temperature 1 - 2 hours, depending upon size.

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