Friday, March 19, 2010

Basic White Cake

Basic White Cake
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

This is a great basic white cake, however you can get creative by adding flavourings and fillings.

2 eggs
1 cup sugar
1 cup gluten free flour (¼ cup sweet white rice, ¼ cup brown rice, ¼ cup almond meal/flour, ¼ cup arrowroot)
2 Tbsp tapioca flour
6 Tbsp potato starch (white starch, not the beige flour)
1 tsp xanthan gum
1/3 tsp sea salt
1/3 tsp gluten free baking soda
1/3 tsp gluten free baking powder
3/4 cup soured rice milk (1 Tbsp of lemon juice in ¾ cup of rice milk)


Preheat oven to 325°F.

In a large bowl, cream eggs and sugar well.

In a medium bowl, whisk together the 1 cup of gluten free flour, potato starch, tapioca flour, xanthan gum, sea salt, baking powder and baking soda.

Using an electric mixer on low, add the dry ingredients, alternating with the soured rice milk, to the creamed mixture. Don't overbeat.

Pour into greased and floured 9x4-inch pan.

Bake for 50 minutes, or until a toothpick inserted comes out clean.

Notes: This is a great cake all on it's own, but can also be used for birthday cakes or layer cakes. The lemon filling from the lemon meringue cake works well with it, or use gluten free jam or fresh fruit. It can also be used to make cupcakes - just reduce the amount of baking time (about 25 minutes - or until a toothpick inserted comes out clean). Look for the Dairy-Free Frosting recipe to top it off!

No comments:

Post a Comment