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Hello everyone,

Here is my summary on Corn Free Birthday Cake frostings- Thanks so much for
all your helpful suggestions. It is greatly appreciated!

* make your own corn-free icing sugar by grinding ordinary white sugar in a
blender until it is powdery (starch ie tapioca, potato can be added as well
but it is not necessary)

*look up frosting recipes under RecipeSource or in old cookbooks at the
library

*Many recommended the 7 minute icing- recipe can be found in Carol
Fensters "Special Diet Celebrations"- or additional cake recipes can also
be found on her website, www.savorypalate.com

*Mock Whipped Cream Frosting

1 c. milk
3 Tbs. sweet rice flour
½ c. white shortening/Crisco (.5 c.)
½ c. butter or margarine  (.5 c.)
1 c. sugar
1 tsp. vanilla


Cook milk & rice flour in a large bowl in the microwave, stirring often,
until very thick--~5 minutes.  Cool.  Cream shortening & margarine. Add
sugar, beat until no longer grainy.  Add cooled glop & beat until very
fluffy. Makes about 4 cups.


Sponge Cake
Manischewitz Potato Starch Box
      8 extra large eggs, separated
1 1/2 c. sifted sugar   1.5
      3 Tbs. lemon juice
1 1/2 tsp. grated lemon rind  1.5
      1 full cup potato starch, sifted
         Dash of salt

Separate the eggs. Beat yolks for 2 min. at high speed.  Add sugar, lemon
juice & rind.  Mix for 2 min. at medium speed. Add potato starch & mix for
2 min. longer. Set aside.  Wash beaters well. In a grease free bowl, beat
the egg whites until very stiff.  Gently but thoroughly, fold whites into
yolk mixture.  Place in an ungreased 2- piece tube pan.  Run a knife
through the batter to remove air pockets.
Bake at 350º for 55-65 min., or until cake springs back when firmly touched
w/ finger.  (The top will cracked & dry.)
Invert pan.  Cool thoroughly before removing from pan.  (If eggs are not
extra large, add an extra one.)

Whipped Cream Cake

Preheat oven to 350º.
         Grease an 8x12 inch pan.         Sift dry ingredients:
   1 1/2 c. oriental rice flour (a must!)        1.5
         2 tsp. gluten-free baking powder
      1/4 tsp. salt     .25
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.  Make a
double recipe in a 9x13" pan.  (from The Joy of Gluten-Free Cooking,
Jaunita Kisslinger)

*rice protein powder + vegetable fat + super-fine sugar + cocoa

*buy Corn Free Powdered Cane Sugar by Allergy Grocery

*COCOA BUTTERCREAM FROSTING
6 Tbsp. butter, softened
1/2 cup unsweetened cocoa
3/4 cup sifted confectioners' sugar
1/3 cup milk
1 tsp. vanilla

Cream the butter until fluffy.  sift together the cocoa and sugar;
add to the butter alternately with the milk.  Add the vanilla.  Whip
till light and of spreading consistency.

*whip heavy cream, add food colouring or jam and frost with that!

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