Yellow Cake

 

Author: Brenda Winiarski

This cake is worth the effort. It took me over four years to get results that everyone in the family enjoys. I have even had requests at gatherings for the recipe - no one would know that it was made for a restricted diet - it is rich and buttery - better than Betty Crocker any day. If making cupcakes, they freeze beautifully so you are set for those unexpected parties at school.

Ingredients

  • 325 gm (2½ cups) PKU baking mix

  • 15 gm (1 tablespoon) baking powder

  • 3 gm (1/2 teaspoon) salt

  • 50 gm (1/2 small box) Cottee’s Vanilla pudding

  • 170g unsalted butter, softened and cut into 12 pieces

  • 1 cup caster sugar

  • 57 gm mixed egg (1 large), room temperature

  • 30 gm (2 tablespoons) mayonnaise

  • 2 teaspoons vanilla extract

  • 300 gm (1¼ cup) rice milk, room temperature

 

Instructions

  1. Preheat oven to 350 degrees and prepare 24 Cupcake wrappers

  2. In a medium sized bowl, sift baking mix, baking powder, salt and pudding mix three times (or use a triple sifter once). Set aside.

  3. Cut butter into 1 inch pieces and put them in a large bowl. Soften with a mixer on low speed. Increase the speed to medium high and cream until light in color, about 1 ½ to 2 minutes. While still mixing, add sugar 1 tablespoon at a time, taking about 4 minutes to blend it well.

  4. Add mayo, blend for 30 seconds.

  5. Add mixed egg, blending for 30 seconds.

  6. Add vanilla.

  7. With the mixer on low, add about half of the dry ingredients. When incorporated, add half of the rice milk. Then half of what is remaining of the dry, then the rest of the rice milk, ending with the remaining dry. In other words alternate between the dry and wet, starting and ending with the dry mix. Mix JUST until incorporated after each addition. Scrape the sides of the bowl as necessary.

  8. Tap the cupcake trays on the bench to reduce the amount of air within the mixture.

  9. Bake at 350 degrees for 18-20 minutes for cupcakes.

Saara Lemmetty