Laurie needed a good cake recipe for Kathy's baby shower this coming Saturday so I decided to share this one from Bette Hagman. I used this recipe for Kathy's wedding cake top layer.
Master White Cake
Makes 9x13 pan or three 8" round pans
3 cups GF flour Mix
1/4 cup tapioca flour
1 1/2 tsp xanthan gum
2 tsp baking powder
2 tsp Egg Replacer
1 tsp salt
1 cup Butter Flavor Crisco
1 1/2 cups sugar
4 eggs
1 1/2 tsps vanilla or favorite flavoring
1 1/2 cups plus 2 tbsp citrus flavored carbonated beverage
Preheat oven to 350. Spray pan suitable for your recipe with oil. In medium bowl, whisk together the flour mix, tapioca flour, xanthan gum, baking powder, Egg Replacer, and salt.
In the bowl of your mixer, beat the Crisco and sugar until fluffy. Beat in the eggs, one at a time, before adding the vanilla. Alternately stir in the dry ingredients and carbonated beverage until just blended. Pour the batter into the prepared pan(s) and bake for 25 -30 minutes for the round pans, 45-50 minutes for the 9x13 pan.
This is a great recipe to use for an pineapple upside-down cake, or add 6 oz melted semi-sweet chocolate into egg mixture for chocolate cake. I've used it plain with fresh fruit and whipped cream for a quick, very yummy dessert.
1 comment:
And thank you thank you for that cake! Even at our 1 year anniversary it was pretty tasty. :) Truely a joy for a celiacer to be able to eat one's own wedding cake!
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