Queen Bee‘Birthday’ Cake
Adapted from Yammiesglutenfreedom.com and Completelydelicious.com
This is the perfect recipe for wedding cake or birthdays.
Even with its silky soft texture it’s very easy to handle and decorate.
Please note even though this cake tastes fabulous, it is not super white in color.
It can easily be dairy free.
2 ¾ cups Queen Bee Cake, Cookie, Muffin flour
¼ cup tapioca starch
1 ⅔ cup sugar (½ cup Swerve and ⅔ cup organic sugar to lower glycemic)
1 Tb baking powder
¾ tsp salt
¾ softened salted butter (non-dairy: ¾ cup Nutiva or Spectrum shortening)
¼ cup olive oil
8 egg whites, room temp
1 ¼ cup milk or non-dairy substitute
2 tsp vanilla extract
Optional: For dairy free add 2 tsp butter flavoring and a pinch of nutmeg if desired
Preheat oven to 350°.
Spray oil two 8” round cake pans, then line each pan with a circle of parchment paper, then spray parchment. Just before pouring the batter, dust pans with tapioca starch and shake off excess. (Or use equal amounts of cassava flour and arrowroot.)
Whisk the Queen Bee flour, tapioca starch, sugar, baking powder and salt in the bowl of a stand mixer.
Add the softened butter (or shortening) and oil and mix until incorporated.
Add the egg whites one at a time, beating well after each addition.
Add the milk and vanilla a little at a time; then beat on high for two minutes.
The batter will be thick and fluffy.
Pour the batter into the prepared pans.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Cool in pans on wire rack for ten minutes, before removing.
Cool completely before frosting.