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Bob's Red Mill vanilla cake review
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Written by Jen
Thursday, 11 February 2010 11:21
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Share Bake a cake and eat it too! it's gluten free!
I have been gluten free for over twelve years and still get exited in trying a new product. Recently I was scanning the gluten free isle when i spotted Bob's Red Mill vanilla cake mix. I already have a chocolate cake recipe I make from scratch that turns out great, it is moist and always turns out well. Bob's Red Mill has a large selection of gluten free mixes that, in my opinion, always turn out well and taste good.
The cake mix sat in the cupboard for a few weeks until one day I was rearranging my mixes and found it, of course my kids were not sure what the occasion was and thought it was going out of the house to some event. When I make something for the first time I try to follow the instructions exactly, sometimes i do not have any changes to make and other times it may need a little tweaking. The recipe called for 1/2 cup of oil and water and three eggs, whenever there are three eggs i assume it will be less crumbly as we know a lot of GF foods can be. I poured the batter into two 9 inch round pans and baked, as per instructions, for 25 min. When i opened the oven door the cake looked a little anemic, it was not browning so I left it in for another 5 min, the max time recommenced on the instructions. The timer went off and i took it out and set them on a wire wrack to cool for a few minutes before taking it out of the pan, it still did not look brown so I was hoping it was done and not doughy. When it was time to take them out of the pan i flipped them onto the cooling rack, they felt very fluffy and light, and by looking at the picture you can see the little air holes, which is always encouraging.
O.k. ready for frosting, so happy that Betty Crocker finally went GF on their frostings, lemon frosting was always my favorite, and I had to always make it from scratch, much more convenient and faster in the can. After frosting it I threw a little coconut on top, but if you do not like coconut you can just use sprinkles you like, or have it just plain.
Review.......I will give this cake mix 4 out of 5 stars! 
1. cake was very light and fluffy, texture was good
2. cake was moist, more moist than other white cakes I nave tried
3. taste was very much like a wheat cake, I am not sure anyone could tell the difference
4. held up to frosting well and did not fall apart
The downside......? it was very crumbly when it was cut into. From my past experience with crumbly cakes is that they are also very dry, but surprisingly, even on day three, despite the crumbly texture it was still quite moist.
The next time I make this cake I would recommend adding one to two level teaspoons of xanthan gum to keep it together, along with a couple tablespoons of sour cream, it already has three eggs which I would not change. This mix would make great cupcakes for a birthday party, have not tried freezing this cake but with the moisture content i suspect it will freeze well.
Eat Healthy-Be Healthy!
Jennifer
Last Updated ( Friday, 26 March 2010 13:36 )
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