Does anyone have a recipe for white cake, not yellow?
thanks!

THis recipe is from the Food Philosophers website. It is EXCELLENT and very moist. Tastes like a regular cake! My own notes are just after the recipe!

ptkds


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Food Philosopher's Gluten-Free
WHITE CAKE


Serves 12
Makes two 8" or 9" rounds

4 eggs, separated
1 1/2 cups sugar plus ½ cup sugar
1/2 cup butter
2 cups brown rice flour mix *(see below)
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon xanthan gum
3/4 cup milk (I use skim)
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
Baking spray


Preheat oven to 375ºF. Line bottom of two 8-inch round cake pans cake pans with wax paper or parchment paper. Very lightly grease and flour sides of pan with baking spray and approximately 1/2-teaspoon rice flour.

Beat egg whites until foamy in a large clean mixing bowl. Gradually add 1/2-cup sugar and beat at high speed until stiff peaks form. Set aside.

Beat butter and sugar in another large bowl of electric mixer until light and fluffy. Add egg yolks one at a time, blending each one in before adding the next. Add flour, salt, baking powder, xanthan gum, milk and vanilla (and almond extract if using); beat at medium speed for 1 minute. Fold in 1/3 of beaten egg whites to lighten batter. Gently fold in remaining egg whites until no stripes remain.

Pour batter into prepared pans. Place in center of oven and bake for about 28 minutes (for 8" rounds) until a toothpick inserted into center comes back clean (about 24 minutes for 9" rounds).

Cool on rack for 7 minutes. Using a small knife, cut around pan sides to loosen layers. Invert layers onto rack. Peel off parchment paper and cool completely before icing. To slice each layer in half (in order to make four layers) chill layers until very cold.

Recipe can be cut in half to make only one layer.

by Annalise Roberts

~~For a 9" x 13" size, lower oven temperature to 350°, and cook for about 30 minutes. Also, I just sprayed the entire pan with Pam and dusted with rice flour instead of using the parchment paper. And I used regular white rice flour mix instead of brown rice flour.


*How to mix and measure flour for this recipe:

To mix flour: Always lightly spoon flour into measuring cup and then run spoon handle or knife across the top to even it off. DO NOT SCOOP! Mix and store flours in a large plastic container. Shake the container well before measuring flour for recipes.

To measure flour for recipes: Always lightly spoon flour into measuring cup and then run spoon handle or knife across the top to even it off. DO NOT SCOOP FOR THIS RECIPE!


Brown Rice Flour Mix
2 cups brown rice flour (extra finely ground) 2 parts
2/3 cup potato starch 2/3 part
1/3 cup tapioca flour 1/3 part

It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or your baked goods will be gritty. Authentic Foods in California (address, e-mail and phone below) sells the only one we can find on the market other than in Asian grocery stores.

I'm assuming you're wanting to do the cake from scratch. But if you're looking for a good gluten-free white cake mix, the Authentic Foods vanilla cake is excellent. One package makes one 8 inch round layer, or 12 cupcakes. (Their lemon cake is great too)

I tried the GFP yellow cake mix and I won't buy another of their cake mixes. I've never had a cake taste dry and stale straight from the oven.

thank you very much