So since realizing that i was gluten intolerant months ago i have been trying to replicate all of my favorite baked goods, some with success some...lacking. One of the biggest challenges has been cake. Every time i tried a different recipe it would be grainy or tasting slightly of beans...yummy in a burrito but not so much in a cake. Well, i finally scoured books at the local Barnes and Noble (to the chagrin of the employees who had to put them all away) and found this recipe. It is the closest i have come to what i remember yellow cake is supposed to taste like. It's fluffy and light, just the right amount of sweetness and actually tastes yummy warm (a requirement in my book). First of all the trick was to change up my flour, i realized that the Red Mills gluten free flour is good for many things but for sweet things like cakes i needed a more finely ground and sweeter flour. This recipe calls for white rice flour, which is not very healthy but let's face it, if you are making cupcakes is not really a requirement. i found it easy to make and topped with my favorite chocolate frosting it was delish! Even my mom, who is an amazing cook and baker, said she couldn't even tell they were gluten free which is the ultimate compliment! So here you go!
Classic Yellow Cake
1 cup plus 2 Tbls. white rice flour
1 cup corn starch
2 tsp. baking powder
1 tsp. xantham gum
1 tsp. salt
1 cup butter softened
1 cup granulated sugar
4 large eggs
1/2 cup milk
2 tsp. vanilla
1. preheat oven to 350
2. grease pans or prepare cupcake papers
3. in med bowl wisk together dry ingredients (except the sugar)
4. in another larger bowl beat together butter and sugar until light and fluffy, add eggs and beat.
5. add dry ingredients and mix until combined
6. add milk and vanilla and blend until batter is thoroughly combined and fluffy.
7. bake rounds for around 25 minutes or until toothpick comes out clean, if cupcakes it's right around 18 minutes.
8. frost with your favorite frosting.
(from Elizabeth Barbone's book Easy Gluten Free baking
