I have a simple recipe for a gluten free loaf cake, but despite usually having no problems, I did recently have a bit of a disaster.
The recipe is quite simple and is based on the weight of two eggs
- 3 standard eggs
- Take the same weight of two of the eggs of soft butter
- Take the same weight of two of the eggs in caster sugar
- Take the same weight of two of the eggs in self-raising gluten-free flour
- Vanilla essence
Cream the sugar and butter until you have a smooth consistency.
Beat the eggs, add some vanilla essence.
Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.
Then fold in the remaining flour until it is combined with the rest of the mixture.
Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.
The main issue I had was I thought it was cooked. I used a metal skewer to see if it was cooked and after inserting into the cake it came out clean. I think that was because it was only about 25 minutes into the cooking time.
However, alas the entire middle of the cake was uncooked, so though it looked okay after coming out of the oven, as it cooled it completely collapsed in on itself.
There was no way to salvage the cake, so I started over and this time cooked it for the right amount of time, so this time it worked.