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Gluten-Free Yellow Cake


jeweline
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For those who are allergic to the protein in wheat, I'll be posting gluten-free recipes that I've collected over the years. Here's the first one..... Yellow Cake

A light and fluffy yellow cake that is equally light in color and taste. The subtle vanilla flavor is perfect with a wide selection of complementary icings.

Ingredients

  • 4 Eggs
  • 1 1/2 Cups Sugar
  • 2 Cups Sour Cream
  • 1/2 Cup (1 Stick) Butter
  • 2 Teaspoons Vanilla (Celar variety is best for maintaining light color of cake)
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Cup Cornstarch
  • 1/2 Cup Glutinous Rice Flour
  • 1/2 Cup Tapioca Floour
  • 2 Cups White Riche Flour

Yield

Two 9" Round Cakes

Steps

  1. With mixer, mix the eggs and sugar together on medium-high speed for about two minutes until the batter takes on a fluffy lemon-yellow appearance.
  2. Add butter; mix,. Add sour cream; mix.
  3. Add remaining ingredients and mix slowly until even consistency. Mix on high for one minute.
  4. Place cake batter into two 9" round greased cake pans. Bak at 350
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