The gluten-free soft tart base is a fluffy, fragrant, and clever preparation perfect for making many different cakes with various fillings: cold creams, custard, chocolate cream, fresh fruit, and berries. However, remember that for this gluten-free soft tart base, the filling should also be “free” if you are serving it at a dinner or a snack with guests who have celiac disease.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1/2 cup rice oil (or other vegetable oil of choice)
- 1/2 cup milk (I use lactose-free)
- 1 1/4 cups rice flour (ultra fine)
- 1/4 cup potato starch
- 2 tsps baking powder (gluten-free)
- 2 tsps vanilla extract
- as needed butter for the mold (I use lactose-free)
- as needed rice flour for the mold
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mold for Mary Ann
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer or with an electric mixer, beat the eggs with the sugar until they are light and fluffy. Add the flour with the potato starch and baking powder and mix well. Gradually add the rice oil or other vegetable oil of your choice and the milk while continuing to mix with the beaters. Also add the vanilla extract or vanillin. Pour the mixture into the dedicated Mary Ann mold, greased and floured with rice flour, and bake in a preheated oven at 350°F for 20/25 minutes. Always do the skewer test to ensure the cake is cooked as there can be differences between ovens. Once the cake is cooked, remove it from the mold and let it cool.
Notes
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