Gluten-Free Cornmeal Cake

Name: Gluten-Free Cornmeal Cake
Ingredients: Gluten-free nonstick cooking spray; 1 cup (4.5 ounces) white rice flour; 3/4 cup (3 ounces) Bob’s Red Mill gluten-free corn flour (see note above); 2 teaspoons baking powder; 1/4 teaspoon salt; 5 large eggs; 1 cup ( 7 ounces) granulated sugar; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; Confectioners’ sugar, optional

Gluten-Free Cornmeal Cake was pinched from <a href="http://www.seriouseats.com/recipes/2013/05/gluten-free-cornmeal-cake-recipe.html?utm_source=Serious%20Eats%20Newsletters" target="_blank">www.seriouseats.com.</a>

"[Photographs: Elizabeth Barbone] Lighter than a pound cake, this gluten-free, dairy-free cornmeal cake goes well with just about anything. Serve it for breakfast with hot tea or coffee. For dessert, serve with fresh berries, a warm berry compote or grilled pineapple. If you'd like, transform this cake into a lemon cornmeal cake by adding the zest of one lemon (about 2 teaspoons) to the batter. Note: To achieve a delicate texture for this cake, be sure to select a very finely ground gluten-free cornmeal for this cake. I prefer Bob's Red Mill gluten-free corn flour. Corn flour is finely ground cornmeal, not corn starch. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."

INGREDIENTS

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Gluten-free nonstick cooking spray

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1 cup (4.5 ounces) white rice flour

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3/4 cup (3 ounces) Bob’s Red Mill gluten-free corn flour (see note above)

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2 teaspoons baking powder

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1/4 teaspoon salt

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5 large eggs

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1 cup ( 7 ounces) granulated sugar

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1/4 cup vegetable oil

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1 teaspoon vanilla extract

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Confectioners’ sugar, optional

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