Gluten Free Friday Funfetti Cake

 My favorite cake is funfetti-white cake with sprinkles. My family even jokes about it being the inside of my wedding cake when I get married someday :) It's great for birthdays and 4th of July, the only problem is, the mix is never gluten-free. Problem solved!!! Thanks to Avery, my brother's awesome girlfriend! Though this is not the exact same, it's prettttty close. Top with your favorite icing. Serves 10 or 8 very hungry people

Ingredients

1 3/4 cups granulated sugar

1 3/4 cups white rice flour

1/2 cup sweet rice flour (or tapioca flour)

1/2 cup potato starch

1 tbsp baking powder

1 tsp salt

1/2 tsp xanthan gum

4 ounces solid shortening

1 cup water

1/3 cup vegetable oil

4 large eggs

2 tsp vanilla extract

1 tsp almond extract

1/3 cup sprinkles plus more for sprinkling on top of the cake

Preheat oven to 350F

In two 9inch cake pans, grease lightly with non-stick cooking spray.

In bowl of stand mixer fitted with paddle attachment, combine granulated sugar, white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum

Stir to combine

Add shortening

Turn mixer on to medium-low speed

Mix until no large piece of shortening remain and turn off mixer

Add water, vegetable oil, eggs, vanilla extract, and almond extract

Turn mixer on to medium-high. Mix for two minutes. (Timing is important with this batter.)

Batter should be light and fluffy

Add sprinkles

Turn mixer on to low and stir until sprinkles are just combined

Fill both pans evenly

Bake until a cake tester inserted into the center of a cake comes out clean (about 20 minutes).

Top with icing after allowing it to cool for about 10 minutes