http://artofglutenfreebaking.com
-adapted from Rose's Heavenly Cakes, by Rose Levy Beranbaum
Special Equipment Needed
-a stand mixer or a hand mixer are helpful because you need to whip the cream
-a 10 cup bundt or tube pan
Ingredients
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
2 tsp aluminum-free double-acting baking powder
3/4 tsp salt
1 1/2 C heavy cream, cold
3 large or extra large eggs
1 tsp vanilla extract
1 C plus 2 TBL granulated sugar
extra melted butter and tapioca flour for the pan
Preheat the oven to 375 degrees F
-grease and flour your pan with the melted butter and tapioca flour, set aside
-in a medium bowl, mix together flour, baking powder and salt, set aside
-in the bowl of the stand mixer fitted with the whisk, beat the cream--start at low speed and increase the speed as the cream thickens. Beat until stiff peaks form
-in a medium bowl, whisk together the eggs and the vanilla until combined
-beat egg mixture into cream. Beat at medium-high speed until the entire mixture looks like thick mayonnaise
-gradually beat in the sugar until incorporated
-with the mixer on low, mix in the flour mixture until just incorporated
-with a large spoon or spatula, carefully do your final mixing by hand (being sure to get all the cream at the bottom of the bowl). And be sure there aren't any flour pockets
-scrape the batter into your prepared pan
-thump pan on counter to release any trapped air bubbles
-bake at 375 F for 25-35 minutes--until a tester comes out clean
-cool in the pan set on wire rack for 10 minutes
-loosen the edges of the cake from the the pan and invert the cake onto a wire rack to cool completely
Enjoy!