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Best Yellow Cake




Source of Recipe


Originally from Autism Recovery Network; posted by BL Olson


Recipe Introduction


This recipe is adapted from a recipe originally published in the March/April 1999 issue of Cook's Illustrated.


List of Ingredients




4 large eggs, at room temperature
1/2 cup milk, at room temperature or milk subsitute
2 teaspoons vanilla extract
2 1/4 cups sifted GF flour
1 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon xanthan gum
1 cup shortening, softened, each stick cut into 8 pieces (or dairy free margarine)

Recipe



1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease 2 9" round cake pans, and line with parchment. Also grease the parchment, and dust pans with flour.

2. Beat eggs, milk, and vanilla with fork in small bowl. Measure out 1 cup of this mixture and set aside. Combine dry ingredients in bowl of mixer. Mix on lowest speed to blend, about 30 seconds. With mixer still running, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. This takes about 30 or 40 seconds after all the butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed, until incorporated, 5 to 10 seconds. Increase speed to medium-high (settiing 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture in slow steady stream. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium- high until thoroughly combined and batter looks slightly curdled. about 15 seconds longer.

3. Divide batter equally between pans and bake 20 to 25 minutes, cakes should be golden. Cool on rack 10 minutes, invert and remove from pan and cool completely before icing. I used whipped cream icing. YUM!

This was by far the best yellow cake I have ever made, GF or not. The directions look long, but are really simple. My friends and family who have tried all my birthday cakes loved it.