Why I simply had to make this gluten-free orange cake
I am the first to admit that I am not a happy baker. Baking is too precise. All that measuring just so. Plus I don’t really like cake; I’m a fruit-pie girl. And don’t get me started on trying to figure out high-altitude adjustments. (Boulder stands at 5,300 feet above sea level — enough to make muffins cry.) But when I saw this January 2015 cover of Sunset magazine, I felt an irresistible urge. I had to make this Corn Flour and Orange Blossom Chiffon Cake. My “you’re not a baker” voice tried to talk me out of it. “Are you crazy? It’ll never work.