Yellow Cake

Use this basic recipe to improvise and make plain to fancy variations.

• 2 1/2 cups sorghum blend (my blend is 2 cups www.twinvalleymills.com's sorghum, 2/3 cup arrow root, 1/3 cup tapioca)
• 1 tsp baking soda
• 2 tsp xanthum gum
• 3 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 3/4 cup oil
• 1 2/3 cups sugar
• 2 tsp lemon juice
• 1 cup light coconut milk (I use Trader Joe's brand, I've also used pineapple juice or pear juice)

1. combine the first five ingredients and set aside
2. with an electric mixer blend eggs, oil, sugar and lemon juice
3. beat well so oil is completely emulsified, and the mixture is light and lemony looking
4. turn beater to low and add flour mixture and liquid, alternating
5. pour batter into greased and floured tins (a 9" x 13" pan, two 9" round pans, or cup cake tins)
6. bake at 350° for 25-30 minutes for cakes, 15-20 minutes for cup cakes
7. do the tooth pick test to be sure it cooked all the way through

I've also used this recipe to make vanilla cupcakes with cream in the middle. Just poke a hole with a straw in the middle and use a decorating bag and tip to squeeze frosting in. This has been a great treat for the boys when the schools allow the snacks for special occassions. They freeze real well.

OH! Another tip. The frosting idea is great for those other recipes that the cupcake sags in the middle.

Contributed by Joyce Leite

Yellow Cake/Angel Food Cake