Name: Bubble Cake
Yield: 20
Ingredients: 300g/11oz sorghum flour; 300g/11oz brown rice flour; 80g/31/4oz tapioca flour; 2¼ tsp xanthan gum; 2½ tbsp baking powder; 75g/3oz ground almonds; 2¼ tsp fine sea salt; 225g/8oz unsalted butter; 750g/1lb 10oz caster sugar; 8 tbsp oil; 6 eggs; 480ml/171/4fl oz whole milk; 1½ tbsp vanilla extract; 3 tsp almond extract; For the marshmallow icing; 3 egg whites; 150g/5oz caster sugar; 1½ tbsp golden syrup; A pinch of salt; 1½ tbsp vanilla extract; To decorate; Raspberries or loganberries; Freeze-dried raspberry powder

VMG Recipes