Thursday, February 12, 2009

My Favorite Yellow Cake

I love Stir-Crazy cake-- it's simple, tasty, and the first really good wheat free cake recipe I worked out. But after a while, I wanted more. I wanted a nice moist yellow cake. After much searching, trial and error I came across this recipe. It is from submitted by "Amy". I have also incorporated a couple of suggestions from other members who have reviewed and rated this recipe. The additions are noted by italics.

Gluten-Free Yellow Cake Servings: 24

"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."

1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.

2. Mix the white rice flour and milk and set aside while combining other ingredients. Mix tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.

4. Put some water in an oven-proof bowl (I use my Pyrex measuring cup) and place in oven with cake pans to help keep cake moist. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

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