yelloe cake recipe for H

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Hi, I found this one in my folder, I'll look and see if there are others

and if so I'll send them.

----------This recipe is adapted from a recipe originally published in

the

March/April

1999 issue of Cook's Illustrated.

4 large eggs, at room temperature

1/2 cup whole milk, at room temperature (I used low fat, and it was fine)

-

or milk subsitute

2 teaspoons vanilla extract

2 1/4 cups sifted GF flour (I used Bette Hagman's mix)

1 1/2 cups sugar

2 teaspoons baking powder

3/4 teaspoon salt

3/4 teaspoon xanthan gum

1/2 pound (2 sticks) unsalted butter, softened, each stick cut into 8

pieces

(or dairy free margarine)

1. Adjust oven rack to lower middle position and heat oven to 350

degrees.

Grease 2 9 " round cake pans, and line with parchment. Also grease the

parchment, and dust pans with flour.

2. Beat eggs, milk, and vanilla with fork in small bowl. Measure out 1

cup

of this mixture and set aside. Combine dry ingredients in bowl of mixer.

Mix

on lowest speed to blend, about 30 seconds. With mixer still running,

add

butter one piece at a time; mix until butter and flour begin to clump

together

and look sandy and pebbly, with pieces about the size of peas. This

takes

about 30 or 40 seconds after all the butter is added. Add reserved 1 cup

of

egg mixture and mix at lowest speed, until incorporated, 5 to 10 seconds.

Increase speed to medium-high (settiing 6 on KitchenAid) and beat until

light

and fluffy, about 1 minute. Add remaining egg mixture in slow steady

stream.

Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on

medium-

high until thoroughly combined and batter looks slightly curdled. about

15

seconds longer.

3. Divide batter equally between pans and bake 20 to 25 minutes, cakes

should

be golden. Cool on rack 10 minutes, invert and remove from pan and cool

completely before icing.

If it has to be chocolate try this :

Chocolate Cake

· 1 cup white rice

· 1/2 cup soy flour (or use all soy flour)

· 1 cup sugar

· 1/2 cup cocoa powder

· 1/2 teaspoon salt

· 1 teaspoon baking soda

· 1 tsp xanthan gum

Mix these ingredients in a bowl, then add

· 1/2 cooking oil

· 1/2 cup rice milk or soy milk

· 1/2 hot water

· 1 egg

· 2 teaspoons vanilla

Stir until mixed, grease and flour an 8 x8 inch pan, pour batter into pan

and

bake in a preheated 350 degree oven for 30 minutes. Can be doubled to

make a

sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for

20

-25 minutes

Butter Cream Non-dairy Frosting

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free.

Chocolate, vanilla, orange, any flavor depending

on taste!

1/4 cup GFCF margarine, softened

1/3 cup cocoa powder

1 teaspoon GFCF vanilla

2 cups GFCF confectioners' sugar

4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in

cocoa powder and vanilla on low. Gradually beat in

confectioners' sugar, alternating with water, until desired

thickness is achieved. If a thinner frosting is desired,

increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 1/2 cups.

ORANGE:

Omit cocoa powder, replace vanilla with orange extract. Increase

confectioners' sugar to 2 1/2 cups add 1/2

teaspoon grated orange peel. Substitute orange juice for the water.

LEMON:

Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4

teaspoon grated lemon peel. Substitute 1

tablespoon lemon juice for 1 tablespoon of the water.

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