Gluten-Free Makeovers (81 page)

In a large mixing bowl, cream the butter and sugar for 2 minutes, or until light and fluffy. Add the eggs one at a time, beating to incorporate after each addition. Add the lemon juice, then add the flour mixture alternately with the buttermilk in 3 batches, beginning and ending with the flour and beating after each addition.

Divide the batter between the two cake pans and smooth the tops. Bake for 35 to 37 minutes, until a cake tester comes out clean and the center springs back to touch. Let cool for 10 minutes on a wire rack. Run a knife around the edges of the pans and invert onto the rack to cool completely.

Line the edges of a cake plate with strips of wax paper and center one layer, top side down, onto a cake plate with the edges overlapping the wax paper. (You should be able to easily remove the pieces of wax paper after frosting the cake.) Heat the raspberry jam in the microwave for 30 seconds or until spreading consistency.

Spread a generous layer of raspberry jam over the cake and top with the second cake layer, top side down. Chill while preparing the frosting.

Make the frosting: Combine the Cream Cheese Frosting, lemon zest, and lemon juice in a mixing bowl and beat until smooth. Frost the sides and top of the cake or the tops of the cupcakes with the frosting. Garnish with raspberries and chill until ready to serve.

THIS CAKE MAKES TERRIFIC CUPCAKES: Divide half the batter between two 12-cup muffin tins and spoon a dollop of raspberry jam into the center of each cupcake. Top with the remaining batter for a spectacular treat.

This cake was inspired by Chelsea Clinton’s gluten-free wedding cake, a nine-tier white cake with a chocolate mousse filling and luscious fondant frosting. The orange flavoring is my touch, and I use buttercream in place of fondant. It’s much easier to handle. And about those nine layers? Don’t you think three or four is enough?

Prepare the Featherlight Cake according to the recipe and divide the batter among either two or three 9-inch round cake pans. If using two cake pans, slice the baked and cooled layers horizontally in half, making four layers.

Make the filling: In a medium saucepan, melt the chocolate chips with the butter and ½ cup orange juice over low heat. Remove from the heat and stir in the vanilla. Scrape into a mixing bowl. Add the confectioners’ sugar and beat until fluffy.

In a separate bowl using clean beaters, beat the cream until stiff. Fold into the mixture. Cover and chill in the refrigerator

Make the frosting: Cream the butter on medium speed until soft and fluffy. Add 3½ cups of the confectioners’ sugar and beat for 1 to 2 minutes, until fluffy and doubled in volume. Beat in the orange extract, vanilla, and half-and-half for 3 minutes. Check the consistency and add more sugar if needed for spreading. Set aside ¾ cup of the frosting for decorating.

To assemble: Set one cake layer on a cake plate.
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Spread with an even layer of filling, no more than ¼ inch thick. Repeat with the remaining cake layers and filling. Frost the top and sides with a generous layer of the frosting. Do not worry about crumbs. Refrigerate the cake for 1 hour. Even out the frosting and cover the crumbs with another layer of buttercream.

Spoon reserved ¾ cup frosting into a pastry bag fitted with a decorative tip of your choice. Pipe the frosting around the edges and decorate the center with sliced oranges or edible flowers.