Yellow Cake

From: The Kid-Friendly Allergy Cookbook by Leslie Hammond & Lynne Rominger, 2004

3 eggs
1 ½ cups sugar
2 tsp powdered vanilla or vanilla extract
1 cup butter
3 cups rice flour
2 tsp. baking powder
1 tsp. baking soda

With a mixer whip the eggs and sugar until light and fluffy – 3 minutes. Add the vanilla. Cut the butter into thin slices and add it to the mixture; beat on high for an additional 3 minutes.
Add the flour, baking powder, baking soda and salt. Stir on low until combined. With mixer on low slowly add the buttermilk until well combined.
Pour into a 2 – 8″ parchment lined cakes pans. Bake at 350º F for 35 minutes (cupcakes will take less time) until lightly browned and firm in the centre.
Let cool. Invert on a cooling rack. Frost.

DAIRY FREE – replace buttermilk with ¾ cup soy yogurt, ¾ cup rice milk and 1 ½ tbsp. lemon juice. Replace butter with margarine.

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