Gluten Free Yellow Cake With Raspberry Filling Frosting Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
• Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
• Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Steps:

• TO PREPARE CAKE: Preheat the oven to 350 (F). Butter two 8-inch round cake pans, and line them with buttered parchment paper.
• Mix together the brown rice flour, almond flour, potato starch, tapioca flour, Egg Replacer, baking powder, xanthan gum and salt.
• Beat the butter with an electric mixer or electric egg-beater until smooth. Add the fructose and beat until fluffy, about 5 minutes. Add the eggs, one at a time, and beat until smooth. Add 1 tablespoon of the dry ingredients if the mixture appears to be curdled or broken. Slowly stir in remaining dry ingredients and the vanilla and milk. Blend until smooth.
• Spoon the batter into the prepared cake pans (1/2 the batter in each pan). Bake for 20 minutes or until done. It may be done before it "looks done" -- When done, it should be lightly brown around the very edges, with a few brown spots possibly appearing on the top of the cake (the entire top of the cake does not need to brown). Let sit for 10 minutes before inverting onto a cooling rack.
• TO PREPARE FILLING: While the cake is baking, bring the berries and sweetener to a boil in a heavy saucepan over medium-high heat, stirring often.
• In a cup, mix the cornstarch and water and add to the berries. Use a whisk to thoroughly mix in the cornstarch. Continue stirring until the mixture returns to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, to stabilize the cornstarch.
• Remove from the heat. Refrigerate until cold before using as a cake filling. (Remainder of filling can be stored in the refrigerator for 7 to 10 days, and can be used as a spread for bread or re-heat to use as a dessert sauce or topping for ice cream).
• Carefully transfer one of the cake layers from the cooling rack onto a cake plate. Spread a 1/4 inch layer of red raspberry filling onto the cake, leaving 1/4 inch margin around the edges of the cake. Place the second layer on top.
• TO PREPARE FROSTING: Use an electric mixer or electric beater to whip the jam and vanilla smooth. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
• Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture.
• Spread frosting over cake immediately, and serve right away. Garnish cake with raspberries, strawberries or blueberries (optional).