In the meantime, in a separate bowl, whisk together the oil, milk, and vinegar.The incorporated air will ensure your Gluten Free Vanilla Cake is light and airy with a good structure. At a medium-high speed, whisk the eggs and powdered sugar for 7-8 minutes until light and fluffy and looking thick. This helps make sure all the powdered sugar gets incorporated. Use a whisk (or the whisk attachment of the mixer) and whisk the eggs and powdered sugar just to combine. In the bowl of your stand mixer fitted with the whisk attachment, add the two eggs, powdered sugar, and vanilla extract.The sifting of the dry ingredients ensures there are no pockets of baking powder in the cake batter. In a small bowl sift together the gluten free multipurpose flour blend, cornstarch, instant vanilla pudding mix, baking powder and salt and set aside.
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