Yellow Clooney Cake
I've made this as the recipe stands AND as a gluten-free version. SPECTACULAR!
For the GF version, I used a blend: 1/2 rice flour, 1/4 sorghum flour, 1/4 potato starch plus 1 tbsp xanthan gum. Instead of 4 whole eggs, I used 8 egg whites, whipped stiff, then folded into the rest of the cake batter to give it some air. Worked beautifully!
I have made both versions several times, also turning them into rum cake. This will be my go-to recipe for a yellow cake.
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Nov. 19, 2013