1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Grease and flour (with additional rice flour) two 8- or 9-inch round cake pans. Mix the 1 1/2 cups rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Servings: 12. Serving size: 1 slice, unfrosted. Per serving: 263 calories, 4.1 g protein, 6.4 g fat, 46.7 g carbohydrates, 0.5 g dietary fiber, 572 mg sodium, 26.7 g sugars, 75 mg cholesterol

Laura Davis, Cherokee County Electric Cooperative Association