1 -1/4 tsp Baking soda 3 cups Gluten-free flour, sifted
2/3 cup Vegetable oil 21/4 cups Buttermilk
1/2 tsp Salt 11/2 cups Sugar (¾ c Splenda for sugar-free)
3 large Eggs 1/3 cup Vegetable shortening, room temperature
3 Tbsps Vanilla extract (use good quality vanilla, and if you want pure white, use clear vanilla extract)
Sift flour, baking soda, salt and sugar (or Splenda) together. Set aside. Grease and flour two 9-inch round cake pans and line the bottoms with circles of parchment paper. In the bowl of an electric mixer, beat together vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy. Beat the eggs in one at a time. Fold in the dry ingredients alternately with the buttermilk. (I always add dry ingredients in three divisions and liquid ingredients in two divisions. It is very important to begin and end the additions with the dry ingredients.) Do not over mix the batter. As soon as there are no lumps in the batter, pour into the two prepared cake pans. Bake at 325°F for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely. Fresh Whipped Cream: 2 tsp Vanilla extract 1/4 cup Sugar (or 2 packs Splenda) 1 Quart Heavy whipping cream In a large mixing bowl, place 1 quart heavy whipping cream into bowl. Add Splenda and vanilla. Whip mixture until soft peaks form. Set aside in refrigerator.Prepare Peaches: 1/2 tsp Cinnamon 2 Tbsps Sugar (or 1 pack Splenda) 10 Peaches, peeled and sliced, tossed in lemon juice for freshness In a medium mixing bowl, place peaches into the bowl, add sugar (Splenda) and cinnamon and stir. Set aside in refrigerator.Construct the Cake: Place a little whipped cream in the center of cake plate and place first cake layer on top it. Cover cake layer with whipped cream and slices of peaches. Top with second cake layer and repeat spreading whipped cream and placing peaches on top. There will be leftover peaches, which should be kept refrigerated and served with each slice of cake.(Chef’s note: I do not cover the sides of this cake with whipped cream. I like to see the cake layers and the peaches in between the layers.)