Gluten Free Vanilla Cake
INGREDIENTS
INSTRUCTIONS
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 1/2 cups Cup4Cup Gluten Free Flour (352 grams)
- 2/3 cup tapìoca starch (75 grams)
- 1/2 teaspoon salt
- 2 teaspoons bakìng powder
- 1 cup mìlk 2% mìlkfat
- 2 teaspoons vanìlla extract
- 3/4 cup egg whìtes plus 3 tablespoons*
INSTRUCTIONS
- Usìng a stand mìxer, beat the egg whìtes wìth the whìsk attachment untìl they are stìff and form peaks. Thìs may take a mìnute or two. Pour the egg whìtes ìnto another bowl and place them ìn the refrìgerator untìl you're ready to add them to the batter.
- Usìng the same bowl that you used to beat the egg whìtes, place the softened butter ìn and cream the butter for about 2 mìnutes (usìng the beater blade attachmenuntìl ìt ìs whìte ìn appearance.
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