I usually just make yellow cake, because I’d never converted a white cake recipe to gluten free.  But, since my youngest picked a Neapolitan Cake for his birthday, I decided to convert an old favorite and see how it will turn out.  I was very excited about the batter.  It was smooth and creamy and cooked up beautifully.

The lighting isn't the best in this picture, but the batter looked so good
The lighting isn’t the best in this picture, but the batter looked so good

Preheat oven to 350 degrees F
Prepare pan (2 – 9 inch rounds or 1-13 X 9 inch) spray with cooking spray and parchment OR grease and flour the pans

2 cups GF White Flour
1/2 teaspoon xanthan
1 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup shortening

2 teaspoon vanilla
4 egg whites

In a large mixer bowl (I use my Kitchen Aid with paddle) combine flour, xanthan, sugar, baking powder, salt, milk and shortening.  Start mixing, it will be clumpy and not look great, but keep mixing and it will start coming together and get smoother.  Once it’s creamy add in vanilla and egg whites.  Mix until it is velvety and creamy.

Divide into pans.

Bake 20-30 minutes.

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