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Sure-Fire
Basic White Cake
From: Becky camphead
- 2-1/2 c. whole wheat pastry flour
- 2 to 3 tsp baking powder
- 1/8 tsp sea salt
- 1/4 c corn oil
- 1/2 c brown rice syrup
- 1 tsp pure vanilla extract
- 1/2 c water
- 1/2 to 2/3 c rice milk
Sift together dry ingredients.
In another bowl, whisk together the wet ingredients (only put in 1/2
c of rice milk at first).
Mix the wet ingredients into the dry, mixing until smooth.
It should make a thick, spoonable batter.
Add the remaining rice milk if necessary.
Spoon into oiled-and-floured 9-inch pan.
Bake at 350 40-45 min or until toothpick inserted in center comes
out clean and cake springs back to touch.
Do not open the door until the cake has baked 20 minutes or it may
sink!
Cool in pan 10 minutes before turning out onto rack.
Note: Work delicately with cake as whole-grain flour makes it
delicate.
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