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GF, CF, EF White Cake




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 1/2 cups white rice flour (I used a mix of white and brown rice flour - half each)
1 1/2 cups of tapioca flour
2 teaspoons of xanthan gum
1 1/2 cups sugar
2 Tablespoons baking powder
Pinch of salt
1 stick of cf margarine
4 teaspoons of Ener-G® Egg Replacer (dry powder)
2 teaspoons vanilla
1 1/2 cups rice milk
(Extra rice milk a little bit less than 1/2 cup-see directions below)

Recipe



Preheat oven to 350 degrees.

Grease and flour two 9 inch round baking pans and set aside.

Measure all of the dry ingredients into a large mixing bowl and set aside.

Take your margarine and cut it into small pieces and add to the dry ingredients.

Cut the margarine into the flour mixture until it is very, very well incorporated into the dry ingredients.

Add 1 1/2 cups of rice milk and the vanilla.

Start to mix the batter.

Then add a little less than 1/2 cup of additional rice milk. The batter for this cake will be fairly thick. It will not drip off of a spoon. It will hold it's shape pretty well. You may need a bit less milk if you are light on your flour measurements.

Mix well, but do NOT OVER MIX your batter. You will probably see small lumps of margarine in the batter, that is fine.

Place the batter into your prepared pans and bake for 25 to 30 minutes or until done. Oven temperature is very important. A hotter or cooler oven will change both the baking time and results. This recipe produced a nice, moist cake. Just wonderful. Because we used organic sugar and organic vanilla (both browner in color than clear vanilla or bleached sugar), our cake was not a pure white color.