The Very Best Gluten Free Vanilla Cake

2 cups ( 280 g) all purpose gluten free flour blend (I used Better Batter; you must use one of my recommended blends, measure by weight, and sift or the recipe won't work)

1 teaspoon xanthan gum omit if your blend already contains it

6 tablespoons ( 54 g) cornstarch replace with 6 tablespoons additional Cup4Cup if Cup4Cup is your all purpose gluten free flour

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon kosher salt

4 ( 100 g) egg whites at room temperature

1 egg ( 50 g (weighed out of shell)) at room temperature

1 ⅓ cups ( 10 ⅔ fluid ounces) buttermilk at room temperature

2 teaspoons pure vanilla extract

10 tablespoons ( 140 g) unsalted butter at room temperature

1 ½ cups ( 300 g) granulated sugar

Directions at glutenfreeonashoestring.com

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