Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Egg whites whip best when they’re at room temperature; be sure to pull them from the refrigerator an hour or so before you make the cake.
Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.
Using the wire whip attachment allows lots of air to be incorporated into the cake. A hand mixer with a balloon whisk will also do the trick. If using regular beaters, cake volume may not be as high.
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.