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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Since posting this recipe I have discovered that I am also allergic to vegetable gums so I can no longer use any of Pamela's products. So I took Pamela's Yellow Cake - Gluten Freeand adapted it. Ingredients:
3 eggs, separated |
4 tablespoons butter, softened |
2 cups gluten-free flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 tablespoon ground flax seeds |
1 cup sugar |
1/2 cup buttermilk, divided |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9-inch cake pan with non-stick spray or butter and dust lightly with flour.
3. Separate eggs and whip egg whites until stiff.
4. In a separate bowl, place softened butter, flour, baking powder, baking soda, flax seed and white sugar.
5. Blend for 1 minute on medium speed until the butter is distributed thoroughly.
6. Add 1/4 cup buttermilk with the extracts and mix for 1 minute on medium speed.
7. Add remaining 1/4 cup buttermilk with the egg yolks and mix for 1 minute on medium speed.
8. Fold in stiff egg whites.
9. Pour into prepared pan.
10. Do not fill more than 1/2 full.
11. Bake for 25 minutes.
12. Do not open oven door while baking.
13. Cake is done when it springs back to the touch.
14. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
15. Invert onto a cooling rack, and leave until completely cool.
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