Colleen's Gluten Free Birthday Cake

Colleen’s Gluten Free Birthday Cake

3 cups King Arthur Gluten-Free Multi-Purpose Flour

2 tablespoons gluten-free King Arthur Cake Enhancer, optional

1 1/2 cups sugar

12 tablespoons soft butter

1 teaspoon salt

2 1/2 teaspoons baking powder

1 tablespoon vanilla extract

4 large eggs

1 cup milk, at room temperature

3 egg yolks, beaten stiff and set aside

Directions

Preheat the oven to 350°F. Lightly grease two 9" round cake pan.

In a large bowl, use an electric mixer to beat together the sugar, softened butter, salt, baking powder, and vanilla until smooth and combined - about 1 minute on medium high speed.  Your batter will be very thick, scrape the bottom and sides of the bowl. Now beat in the eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl and then using low speed on the mixer beat in the milk alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.  Fold in the ¼ of the beaten egg white, and then fold in the rest of the egg whites. 

 Spread the batter into the prepared pans. Bake the cakes for a 25 to 30 minutes, you will need to bake the cakes for about  3 minutes past the point where the cake springs back when touched lightly in the center.   Cool the cakes in the pans for 5 to 10 minutes before turning out of the pan to cool on a rack.  Frost as desired!

* When I wanted to make my dear Colleen a gluten free birthday cake, I read several recipes and found that I did not have some of the ingredients needed.  As I continued to read about gluten free baking I read about adding extra egg whites.  So here is the recipe I came up with and the cake was not only delicious it was nice and light!