Pamela's Yellow Cake - Gluten Free

Recipe by LARavenscroft
READY IN: 40mins
SERVES: 8-10
YIELD: 1 cake


  • 3
    eggs, separated
  • 4
    tablespoons butter, softened
  • 2
    cups Pamelas ultimate baking and pancake mix (plus extra to dust your pan)
  • 1
    cup sugar
  • 12
    cup milk, divided
  • 12
    teaspoon vanilla extract
  • 14
    teaspoon almond extract


  • Preheat oven to 350 degrees.
  • Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
  • Separate eggs and whip egg whites until stiff.
  • In a separate bowl, place softened butter, baking mix and white sugar.
  • Blend for 1 minute on medium speed until the butter is distributed thoroughly.
  • Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
  • Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
  • Fold in stiff egg whites.
  • Pour into prepared pan.
  • Do not fill more than 1/2 full.
  • Bake for 25 minutes.
  • Do not open oven door while baking.
  • Cake is done when it springs back to the touch.
  • Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
  • Invert onto a cooling rack, and leave until completely cool.