Wednesday, April 8, 2009
Gluten Free Strawberry Upside Down Cake
The vanilla cake recipe could be used for a regular vanilla cake, or any other variation.
NOTE TO ALL NORMAL EATERS: This recipe could be made with a regular cake mix. Just be sure to use a 9X13 pan instead, since it will make more cake than my GF recipe. Make cake batter as directed on back of box and then pour over marshmallows. Bake 40-50 minutes.
2 cups sliced fresh strawberries
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 recipe of vanilla cake batter (see below)
Preheat an oven to 350 degrees F (175 degrees C).
Spread sliced strawberries on the bottom of a greased round baking pan with tall sides, or a greased 9X9 square pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake batter from recipe below, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 minutes. (Note: If you stick the toothpick in a marshmallow spot, it will still come out sticky, but the cake part should come out clean.) Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Vanilla Cake Batter
2/3 cup sugar
2/3 cup corn starch
2/3 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons baking powder
Pinch of salt
2 tsp vanilla extract
3/4 cup milk
3 tablespoons oil
Sift together sugar, corn starch and potato starch in mixing bowl. Add baking soda, xanthan gum, baking powder, and salt. Add vanilla extract, egg, milk, and oil. Stir until smooth.