Description
Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free.
Ingredients
- 1 ½ cups white rice flour
- ¾ cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 ¼ cups white sugar
- ⅔ cup mayonnaise
- 1 cup milk
- 2 teaspoons gluten-free vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
- Mix the white rice flour
- tapioca flour
- salt
- baking soda
- baking powder and xanthan gum together and set aside.
- Mix the eggs
- sugar
- and mayonnaise until fluffy. Add the flour mixture
- milk and vanilla and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost
- if desired.
Servings: 24