Pamela'S Yellow Cake - Gluten Free

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

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

eggs, butter, baking, sugar, milk, vanilla extract, almond

Taken from www.food.com/recipe/pamelas-yellow-cake-gluten-free-250551 (may not work)