Wednesday, March 24, 2010

Wonderful Cake!

This cake tastes amazing while keeping a great moist yet sculpture-able, frost-able texture for creating 3d or birthday cakes. View some cakes I've made at
A lemon poppy seed variation is below the recipe.


2/3 cup corn starch

2/3 cup potato starch

1/2 teaspoon baking soda

1 teaspoon xanthan gum

2 teaspoons baking powder

Pinch of salt

1 teaspoon vanilla extract

1 egg

3/4 cup milk

2/3 cup sugar

3 tablespoons oil or butter


1. Preheat oven to 350 degrees. Spray a baking pan with shortening.

2. Sift together sugar, corn starch and potato starch in mixing bowl. Add baking soda, guar gum, baking powder, salt, vanilla extract, egg, milk, sugar and oil.

3. Mix and scrape the mixture into a round baking pan. Bake 25 minutes, until the cake is golden and a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a serving plate.

Variations on cake:

Lemon Poppyseed

Substitute vanilla extract for 1 tsp almond extract and 1 tsp lemon (or orange) extract

Add as much poppyseed as preferred

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