Queen Bee Tender Yellow Cake
Recipe adapted from Food52.com
If you’re a fan of boxed yellow cake mixes, this recipe is for you.
It’s a simple recipe that yields a tender, moist cake that bakes up firm
so it’s easy to handle and frost.
You can use a hand held mixer for this recipe or a stand mixer.
3 large eggs separated and at room temperature
1 ½ cups sugar, see Sugar Alternatives for lower glycemic
2 ¼ cups Queen Bee Cake, Cookie, Muffin flour
1 Tb baking powder
1 tsp salt
¼ tsp Expandex, available on Amazon
⅓ cup 1 Tb vegetable oil (I use grapeseed oil)
1 cup nondairy milk (I used hemp milk), regular milk is also fine
1 ½ tsp vanilla extract
Pre-heat oven to 350°
Prepare two 8 or 9” round baking pans, spray oil bottoms and line with parchment rounds, spray oil parchment round and sides. Dust with tapioca starch just prior to filling with cake batter. If using a 9” pan, cake will only rise about half way.
Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whites are stiff and glossy. Set aside. I use a stand mixer, then transfer stiff whites to another bowl.
Sift Queen Bee Flour into a mixing bowl (flax meal will remain after sifting, just return to bowl. Add remaining 1 cup sugar, baking powder, salt and Expandex and gently whisk together.
If using stand mixer, transfer flour mixture to stand mixer bowl used for whipping egg whites. Add the oil, milk, egg yolks and the vanilla. Beat for 2 minutes on medium speed, mixture will be thick. Gently fold in egg whites with rubber spatula. Not sure how to fold whipped egg whites into batter? Go Here for quick 50 second video.
Dust oiled/lined pans with tapioca starch and tap out excess. Distribute batter evenly into the baking pans. Recipe makes about 5 ½ cups of batter.
Bake for 30-35 minutes until lightly browned, edges have pulled away and toothpick inserted comes out clean. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely before frosting.