Gluten Free Vanilla Cake

Gluten Free Vanilla Cake

1 cup butter softened
1 1/2 cups granulated sugar
2 1/2 cups Cup4Cup Gluten Free Flour (352 grams)
2/3 cup tapioca starch (75 grams)
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk 2% milkfat
2 teaspoons vanilla extract
3/4 cup egg whites plus 3 tablespoons*

  • Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
  • Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
  • Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).

  • For Full Instruction:

    Rated 4/5 based on 69 Reviews

    No comments

    Post a Comment