Thursday, June 25, 2009

Yellow Cake

This cake is a recipe that I converted to gluten free from a commercial cook book. It was a tried and true recipe that I had great hopes for... and I was not disappointed. When I follow the recipe carefully, it almost always turns out. The room temperature of ingredients is important. It rises nicely, has a tender crumb, and is moist. We often use it for birthdays and special occasions.

1 1/2 cups white or brown rice flour (I usually use brown because that is what I have on hand)
1/2 cup tapioca starch
1/2 cup potato starch
1 1/2 cups sugar
1/2 tsp salt
2 tsp xanthan gum
3 tsp baking powder

3/4 cup cooking oil (I actually use olive oil - and find it leaves no olive-taste)
1/4 cup milk or substitute, room temperature (often I just use water)
5 eggs, room temperature
3 tsp vanilla
1/2 cup milk or substitute, room temperature (again, water will work fine)

Grease and flour a 9x13 cake pan. Pre-heat the oven to 350 degrees.

Combine the dry ingredients in a mixing bowl.

Add the oil and mix in till well distributed.

Add the first amount of milk and mix for 1 minute.

Combine the eggs, vanilla and second amount of milk and slowly add to the flour mixture.

Beat for 2 min. Scrape the bowl and beat for another 2 minutes.

Pour the batter into the prepared pan.

Bake for 35 minutes or until the cake springs back when gently touched in the centre, or a tooth pick comes out clean. Cool and frost.

If you are making cupcakes, this makes 22-24.


Carmen said...

Hi Jenny,
I'm planning to make the yellow cake recipe as cupcakes for Nadia's birthday tomorrow. Should I use paper baking cups or do they end up taking most of the cake with when you peel them off?

jennstar said...

I don't think we have ever had a problem with the cupcakes sticking to the paper. We have had some muffins do that, but I can't remember the cupcakes doing that. Hope they turn out. :)


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