Do you make a mess when you're in the kitchen? I've been trying hard to keep it "clean as I go" because I feel less frantic when I do. Use a bowl, wash it, move on. Well, sometimes that is just not possible. Especially if you don't have the right equipment.
I had a countertop mixer at one time, but I hated the way it wouldn't get the bottom of the bowl contents. I still had to stop it, spoon the bottom, and start up again. I gave up finally and bought a hand mixer. I love my hand mixer.
But there are recipes that really require the countertop version because you need your hands free. This is one of those recipes.
In addition, I used to have an old double boiler. My grandmother's. It was really used and bruised and, in one of my moves (from NC to CT to California), it found its way into the giveaway pile. Oops. I really needed THAT for this recipe, too.
But refusing to be daunted, I winged it (wung it?) - whatever. This cake was a challenge but it was such a tasty result, that I'm thrilled I made it.
I found the recipe in The How Can It Be Gluten-Free Cookbook - a terrific cookbook! The authors give all sorts of tips for why something did or didn’t work for gluten-free items. They like using King Arthur GF all-purpose flour or Bob’s Red Mill GF all-purpose flour. I used my own mixture of sweet rice flour, tapioca starch, and sorghum flour.
Happy MESSY cooking!
GLUTEN-FREE YELLOW CAKE AND CHOCOLATE FROSTING