Cooking and Serving: Cook time: Vegetarian, Gluten free – 12 servings

Ingredients

Refrigerated
• 7 Eggs, large
Baking & Spices
• 1 tbsp Baking powder
• 1/4 tsp Cream of tartar
• 1 1/2 cups Granulated sugar
• 1/2 cup Potato starch
• 1 tsp Salt
• 1/4 cup Tapioca starch
• 2 tsp Vanilla extract
• 1 1/4 cups White rice flour
• 1/2 tsp Xanthan gum
Oils & Vinegars
• 1/2 cup Vegetable oil
Liquids
• 3/4 cup Water

Description

[Photographs Elizabeth Barbone] As written, this makes a light, vanillascented caked. To make lemon chiffon cake, replace vanilla extract with two teaspoon extract. For an orange one oil. About…