http://artofglutenfreebaking.com
-adapted from Victoria magazine
Special Equipment Needed
-a stand mixer is really helpful, but a hand mixer will do
-a 12 C bundt pan
Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)
Ingredients
3 C Jeanne's Gluten-Free All-Purpose Flour Mix
1/4 tsp baking soda
1/4 tsp salt
1 C (2 sticks, 1/2 pound) unsalted butter, softened
3 C sugar
6 large or extra large eggs, separated
1 C sour cream (you can also use plain yogurt. I've even used vanilla yogurt--just reduce the vanilla extract to 1 tsp if you use this)
3 TBL lemon zest
2 tsp vanilla extract
melted butter and extra tapioca flour for the pan
Preheat the oven to 350 degrees. Using the extra melted butter and tapioca flour, butter and flour your pan.
In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
In the bowl of a mixer fitted with the paddle attachment, beat your butter until it's light and fluffy--about 4 minutes. Add the sugar, and beat some more. Add the egg yolks, one at a time, and beat thoroughly after each addition. Add the sour cream, and beat some more. Add the lemon zest and vanilla extra and beat to combine.
Add the flour mixture and beat until just combined.
In a separate large bowl using an electric mixer, beat the egg whites until soft peaks form. Carefully fold the egg whites into the batter. Pour the batter into your prepared pan. Thump once on the counter to release any trapped air bubbles.
Bake at 350 degrees for about 1 hour and 15 minutes (or until tester comes out clean). In my experience, there is always a drop or two of batter that overflows the pan. Therefore, I place a cookie sheet on the oven rack below the rack the cake is on to catch any drips. This will save clean-up time later.
Let cool in the pan for 15 minutes and then turn out onto a rack to cool completely.
Enjoy!