Spongecake

1. 1

   Preheat the oven to 350F.

2. 2

   Grease a 10-inch Bundt pan or tube pan, and dust with a little flour mix, tapping out any extra.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, whisk the egg replacer until foamy, about 1 minute.

4. 4

   Add the sugar, vanilla, and canola oil, and beat on medium speed for 2 minutes.

5. 5

   In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, and salt.

6. 6

   Add the dry ingredients to the wet, alternating with the rice milk, mixing on low until smooth, about 1 minute.

7. 7

   Pour into the pan, and bake in the center of the oven for about 40 minutes, or until golden on top and a skewer inserted into the center of the cake comes out clean.

8. 8

   Rotating the pan halfway through the baking time.

9. 9

   Turn out immediately onto a cooling rack and let cool to room temperature before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.