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.
Prep Time30minutes
Cook Time35minutes
Total Time1hour5minutes
AuthorGlutenFreeBaking.com
Ingredients
Gluten-free nonstick cooking spray
1cupwhite rice flour(4 ounces; 113 grams)
3/4cup Bob’s Red Mill gluten-free corn flour (see note above)(3 ounces; 85 grams)
2teaspoonsbaking powder
1/4teaspoonsalt
5largeeggs(about 8 3/4 ounces; 248 grams, out of shell)
1cupgranulated sugar(7 ounces; 198 grams)
1/4cupvegetable oil(1 3/4 ounces; 50 grams)
1teaspoonvanilla extract
Confectioners’ sugaroptional
Instructions
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Grease 12-cup bundt pan with nonstick cooking spray.
Whisk together white rice flour, corn flour, baking powder, and salt in small bowl. Fit bowl of stand mixer with whisk attachment. Whip eggs on medium speed until combined. In a slow and steady stream, add granulated sugar. Increase mixer speed to high. Whip egg mixture until pale yellow and thick and fluffy, about five minutes. Reduce mixer speed to medium. With mixer running, add dry ingredients. Mix until dry ingredients are combined, about one minute. Add oil in slow and steady steam. Batter will deflate. Increase mixer speed to high. Whip batter until oil is incorporated and batter thickens, about two minutes.
Spoon batter into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes. Cool cake in the pan for ten minutes. Invert onto a rack and cool. If desired, sprinkle with confectioners’ sugar before serving.