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)

METHOD:

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.