Gluten-Free CAKE

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (280 grams) gluten-free baking mix, ⅓ cup (80 grams) superfine sugar, 1 tablespoon baking powder, ½ teaspoon guar gum, ½ teaspoon kosher salt, and ½ teaspoon freshly grated nutmeg or ground allspice. Blend on low speed until combined.

2. Step 2.

   Add ¼ cup (½ stick) unsalted butter or vegetable shortening, at room temperature, and blend on medium-low speed until the mixture resembles coarse sand, about 1-2 minutes.

3. Step 3.

   In a small bowl, combine 2 egg yolks (reserve whites), ⅔ cup whole milk (scalded and cooled), ¼ cup plain yogurt (at room temperature), and 2 teaspoons vanilla extract. Whisk until smooth.

4. Step 4.

   With the mixer on medium speed, slowly pour the wet ingredients into the dry mixture. Scrape down the sides of the bowl and mix for 30 seconds until the batter is smooth, thick, and pipeable, similar to moist cookie dough. Cover the bowl with a towel or plastic wrap and let rest for 15 to 20 minutes.

5. Step 5.

   While the batter rests, in a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 350°F (175°C).

6. Step 6.

   In a medium bowl, whisk the 2 reserved egg whites and a pinch of cream of tartar by hand or with a stand mixer whisk attachment until soft peaks form (when lifted, the peaks droop slightly).

7. Step 7.

   Fold the whipped egg whites into the rested batter gently until just combined, being careful not to deflate the whites.

8. Step 8.

   Pipe and fry the doughnuts as directed for Basic Cake Doughnuts: pipe batter into hot oil using a piping bag with a large star tip, cutting with scissors, or drop by spoonfuls for drop doughnuts. Fry in batches until golden brown, about 1-2 minutes per side, turning once. Drain on paper towels.