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Gluten Free Celiac Safe White Cake

My brother in law has Celiac disease and I made this recipe for his and my sisters wedding cake.

Gluten Free Celiac Safe White Cake

Ingredients

  • 1 1/2 Cups Gluten Free baking Mix 2 T Tapioca Flour 1/4 t Xanthan Gum 1 1/2 t Baking Powder 1 t Egg Replacer 1/2 t salt 1/2 C Butter Flavor Crisco 3/4 C Sugar 2 eggs 3/4 t vanilla 3/4 plus 1 T 7-Up or Sprite

Instructions

  1. Preheat oven to 350. Spray pan with nonstick spray.
  2. In medium bowl, whisk together the flour mix, tapioca flour, xanthan gum, baking powder, egg replacer and salt.
  3. In the bowl of your mixer, beat the Crisco and sugar until fluffy. Beat in the eggs, one at a time, before adding the vanilla. Alternately stir in the dry ingredients and pop until just blended. Pour batter into prepared pan(s) and bake for 25-30 minutes for round pans, 35-40 minutes for square pan.
  4. Variation:
  5. Chocolate: Stir 6 squares (one ounce each) of melted semisweet chocolate into the egg mixture for the large cake; 3 squares for the smaller.

Comments (7)

I'm so interested in making this cake. I just went through a terrible bout of IBS. My old childhood intolerances returned at age 49 but I'm excited to try this. You were such an angel to do this for your sis and bro-in-law.
I need to make this with out eggs (egg allergy). Can I use an egg replacer instead of the eggs without affecting the final product?
It says egg replacer, not eggs!
It also calls for 2 eggs which is probably what jawalleen was wondering about.
Is this a cake that bakes up moist and tender, or is this fairly heavy without much lift? I am making a wedding cake that I need to have gluten free, but most test cakes become flat. I need fluffy!
How much batter does this make? I'm trying to give my MIL a shopping list for this cake for her wedding in Florida so I don't have to ship everything from Vegas there. But need to know if I will need to duplicate the recipe or not. Thanks =)
Why does it call for egg replacer and 2 eggs?
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