My wife disliked thick sauce, so we made this spaghetti sauce. We therefore developed this formula and have been using it for almost 20 years. We are frequently asked for the recipe, but up until this point, we had never shared it. Enjoy, I hope!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 10-inch tube cake |
Ingredients
- 1 tablespoon gluten-free all-purpose baking flour, or as needed
- 1 ¾ cups white sugar
- 1 cup mascarpone cheese
- 5 medium eggs
- 1 teaspoon vanilla extract
- 3 cups gluten-free all-purpose baking flour
- 1 ½ teaspoons baking powder
- 1 cup whole milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
- Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.
- Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.
- You can also use a tube pan (such as Bundt(R)).
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 108 mg |
| Sugars | 31 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. Made the recipe exactly as stated. I brought it to work and my coworkers loved it too. They couldn’t even tell it was gluten free.
Don’t know what I did wrong, but so dense and heavy.
I used almond milk instead of whole milk, and subbed half the flour with rice flour… Came out amazing! Will definitely be making again. Update: made again, with only all purpose flour, in a bundt pan. Thanks for the recipe!
This was surprisingly easy to make and everyone really likes it. Quite tasty and likely to be made again. Has been enjoyed with ice cream and strawberries. Just as good by itself.
It was a little dry.
My daughter has problems with gluten and I have been hesitant to try Gluten free baking. (She is an adult). Even though there were no reviews on this recipe I thought I’d give it a try. I didn’t change a thing. Only baked it longer to get it golden brown on top. I will definitely make it again. Served it with fresh strawberries and whipped cream. Used Bob’s Red Mill 1 to 1 gluten free flour. Excellent!!!