Yellow Cake on 4th a BIG HIT!!!

[Guest guest]

Wanted everyone to know that gfcf can be great tasting.

My sister-in-law had a birthday party for my brother and my nephew on the

4th of July this year. I knew she would be having a birthday cake and knew I

needed to do the gfcf something for my kids. WELL! My kids wanted to do a

4th of July cake. We used the recipe in ' book for Fluffy white

frosting and decorated the cake to look like a flag with blueberries and

raspberries. My PDD and Aspergers sons wanted the cake to be exact. you know

13 strips and 50 stars. ;-)

Well we pulled it off. (Funny: my 9 year old PDD son made sure he listed

each state in order as I put each star on the cake with a star decorating

tip - probably would have told me the capitals if I asked him)

So anyway, we go to the party and my sister-in-laws face lit up when we

walked in with the cake. She was impressed. (funny how us sister-in-laws can

do these creative things) Later after lunch she announced she wanted to

serve my cake first. I suggested she serve both at the same time so her cake

doesn't get ignored because everyone is full. Those that prefered chocolate

ate the chocolate cake she made, and everyone else ate ours with ooooh and

ahhhhhh! AND many came back for seconds and some chocolate fans came back

for a piece of ours. Oh and not to mention there was a guy there who is

lactose intolerent and because our cake was cf, he was able to enjoy a piece

of cake.

The cake is real good even without frosting. Give it a try. Be creative. I

think that is what this gfcf challenge is all about. ;-)

Here is the recipe below. I may have posted this before, but anyway I've

done it again. It is actually a conversion of another one of '

recipes.

Enjoy!

Joyce

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Yellow cake

2 1/2 cups Sorghum blend (I get my sorghum from www.twinvalleymills.com --

My blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca)

1 tsp. Baking soda

2 tsp. Xanthum gum

3 tsp. Baking Powder

1/2 tsp. Salt

4 eggs

1 cup oil (actually I went more like 3/4 cup because last time it was a bit

oily)

1 2/3 cups sugar

2 tsp. Lemon juice

1 cup Light Coconut milk (I use Trader Joe's brand --- I've also used

pineapple juice, or pear juice before)

Combine the first five ingredients and set aside.

With an electric mixer blend eggs, oil, sugar and lemon juice. Beat well so

oil is completely emulsified, and the mixture is light and lemony looking.

Turn beater to low and add flour mixture and liquid, alternating.

Pour batter into greased and floured tins (a 9 " x 13 " pan, two 9 " round

pans, or cup cake tins.) Bake at 350* for 25- 30 minutes for cakes, 15 -20

minutes for cup cakes. Do the tooth pick test.

(I've also in the past used this recipe to make " twinkies " and/or what ever

those vanilla cupcakes with cream in the middle are called too. Just poke a

hole with a straw in the middle and use a decorating bag and tip to squeeze

frosting in the middle -- this has been a great treat for the boys when the

schools allow the snacks for special occassions. they freeze real well. OH!

another tip, the frosting idea is great for those other recipes that the

cupcake sags in the middle.)