This traditional favorite is remarkably light and airy. Gorgeous as a layer cake, the recipe makes fantastic cupcakes, too! It can be made egg-free; see instructions.
For Egg-Free Classic Yellow Cake, omit 4 eggs. Add 2 tablespoons arrowroot powder or cornstarch to dry ingredients in step 2. Combine 2 tablespoons golden flax meal with 6 tablespoons hot unsweetened applesauce; let cool and thicken. Use this mixture in step 3 to replace 4 eggs.
Each slice without frosting contains 342 calories, 12g total fat, 1g saturated fat, 0g trans fat, 62mg cholesterol, 217mg sodium, 55g carbohydrate, 1g fiber, 28g sugars, 3g protein, 38Est GL.
Creamy White Gluten-Free Frosting
MAKES ABOUT 3 CUPS.
Depending on whether you use shortening, butter, Earth Balance buttery sticks, coconut oil or Spectrum palm oil shortening, you may not need much or any milk to achieve spreading consistency.
1/2 cup shortening, butter or dairy-free alternative, softened
21/2 cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
Up to 1/4 cup milk of choice, as needed
1. Cream shortening and confectioners’ sugar together with an electric mixer.
2. Add vanilla and 1 tablespoon milk, beating well to combine. Add more milk, if necessary, to achieve a spreadable consistency, beating to combine. Beat several more minutes at the end until frosting is light and fluffy.
Each tablespoon contains 40 calories, 2g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 5g carbohydrate, 0g fiber, 5g sugars, 0g protein, 4Est GL.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 14 servings
- 3 cups Jules’ Homemade All-Purpose Flour Blend
- 2 cups minus 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 4 large eggs, room temperature
- 2/3 cup mild-flavored vegetable oil of choice (safflower, non-GMO canola, melted coconut oil)
- 2 tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- 1 cup milk of choice (not skim or lite)
1Bring all ingredients to room temperature. Preheat oven to 350°F static or 325°F convection (preferred). Grease 2 round 8-inch cake pans or two 3x6-inch cake pans or line 24 standard muffin cups with cupcake papers.
2In a medium bowl, sift together flour blend, sugar, baking powder and baking soda.
3In a large mixing bowl, beat eggs, oil, vinegar and vanilla until combined. On low speed, slowly mix in dry ingredients and then slowly add milk. Continue to beat at medium speed just until the lumps are gone and the batter is smooth.
4Pour the batter into prepared pan(s). Set aside for 15 minutes to let batter rest.
5Place in preheated oven and bake about 30 to 35 minutes for 8-inch cake layers, 50 minutes for 3x6-inch layers or 20 to 25 minutes for cupcakes. When done, a toothpick inserted in the middle should come out clean (not wet) or with a few crumbs attached.
6Remove pan(s) from oven and let cakes cool on a wire rack. Gently invert cakes to remove them from pans; then flip them gently onto cooling racks. Let cool completely before frosting.