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I wanted to really thank everyone who responded to my inquiry about a gluten-free vanilla cake recipe-this list is full of wonderfully generous people! Here is a summary of all the helpful tips and recipes list mates offered me.
Liz/Idaho

Many people suggested using a mix-Pamela's, Bob's Red Mill Vanilla Cake Mix (avail on Amazon; Jeanne recommends adding a box of vanilla pudding), and Betty Crocker (yellow mix). Brenda said King Arthur Flour has a gf vanilla cake mix that tastes almost like a wheat cake-you need two mixes to make a two-layer cake.
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Elizabeth said, "The recipe in Annalise Roberts' cookbook Gluten-free Baking Classics is wonderful! Here it is (with a slight variation)"

http://www.eastewart.com/recipes/vanilla-birthday-cake-gluten-free-with-fresh-strawberries-and-whipped-cream/



Juli added another vote for Annalise's book (see Amazon-this seems to be a great, much raved-about resource)-" I'm making the coconut layer cake for Easter.  It's delicious.  We served it to our neighbors at a gathering, and it got rave reviews. "



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From Brian - "Try this birthday cake recipe. It is excellent"

http://glutenfreeonashoestring.com/whats-a-party-without-birthday-cake/

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Shirley offered this resource: "Folks love my gluten-free pound cake. It's been made in a loaf pan, in a Bundt pan, as cupcakes, and turned into all kinds of cakes like school buses, etc." http://glutenfreeeasily.com/perfect-pound-cake/
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Bev said: "This is my all time favorite.  It also freezes in the unlikely event that there are leftovers. Oriental white rice flour in inexpensive at oriental grocery store & is super fine flour."
Whipped Cream Cake
Preheat oven to 350º.
Grease an 8x12 inch pan.
Sift dry ingredients:
1 1/2 c. oriental rice flour (a must!)
2 tsp. gluten-free baking powder
1/4 tsp. salt
 Whip until stiff:
1 c. cold whipping cream
Add:  2 eggs
1 c. sugar
1 tsp. g.f. vanilla
Continue beating until no longer gritty. Add dry ingredients,  blend in w/ wire whisk. Pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top w/ cinnamon sugar while still warm or cool well & frost. Makes a double recipe in a 9x13" pan.  (from The Joy of Gluten-Free Cooking,  Juanita Kisslinger)
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Honey sent me this recipe (Annalise Roberts cook book 'Gluten Free Baking Classics') with rave reviews (three votes!):
Vanilla Butter Cake
1 1/2 c. granulated sugar
1/2 c butter(unsalted but I use either)
4 lg. eggs, room temp
2 c.GF Classic Blend from Authentic Foods (or mix see below)
1/2 t salt
1 Tbsp baking powder
1/2 t xanthum gum
3/4 c milk (she says fat free can be used -I use 2%)
2 t. vanilla extract

Oven 375   center of oven. Line bottoms of  two 8 or 9 inch pans with wax paper or parchment paper. Very lightly grease sides (she says grease and flour but I just grease). Beat butter and sugar until light and fluffy, Add eggs one at time, blending and scraping after each before adding next. Scrape bowl and beaters well. Add flour,salt,baking powder,xanthum gum  alternating with milk and vanilla. Pour into prepared pans Bake 25 minutes for 8 inch and 20 for 9 inch. Cool on  rack for 7 minutes. us small knife to release edges from pan. Invert cake layers and peel off paper and cool completely.
Flour Mix
Extra fine rice flour        2 parts
Potato starch (not flour)  2/3 parts
Tapioca flour    1/3 part
It is very important to use EXTRA Finely ground brown Rice flour or your baking will be crumbly and heavy and gritty. I have always gotten it from Authentic foods but she says some health food stores have it.

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Stacy says this recipe can be adapted for a gf vanilla cake: http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html
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Barb loves this recipe for yellow cake (I can vouch that it is very good): http://allrecipes.com/recipe/gluten-free-yellow-cake/detail.aspx




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