Lemon Cake de Voyage Gluten Free
Ingredients
Instructions
  1. Coat cake pans with butter and PreGel Five Star Chef Pronto Flamenco Gluten Free and set aside.
  2. Cream butter and sugar together in the bowl of a stand mixer until light and fluffy.
  3. Slowly add the eggs into the butter mixture and beat until smooth.
  4. Combine PreGel Five Star Chef Pronto Flamenco Gluten Free with salt.
  5. Combine milk, PreGel Five Star Chef Lemon Pannacrema Compound, and PreGel Five Star Chef Vanilla Pannacrema.
  6. Alternating between dry and wet, add the remaining ingredients to the butter mixture, scraping the bowl regularly.
  7. Split the batter into pans and bake at 148°C/300°F until done (approximately 20-25 minutes for cake de voyage loaf pans).
  8. Cool completely and glaze.