1 ½ cups white rice flour
¾ cup tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp zanthan gum (or guar gum)
1 ¼ cups white sugar
⅔ cup mayonnaise
1 cup milk
Prepare Ganache recipe (below)
Bird’s Custard (prepare according to directions on the tin)
Preheat oven to 350ºF.
Grease and flour two 9” round cake pans. (Use rice flour)
Mix together the dry ingredients and set aside.
Mix together the eggs, sugar and mayo and beat until fluffy.
Add the flour mixture and milk.
Spread batter into prepared pans.
Bake in preheated oven for 25 minutes. (Cakes are done when a toothpick inserted in the center comes out clean.
Let cool completely.
Using a spatula, smooth a thick layer of custard over one of the cake layers.
Place the remaining cake layer on top of the custard.
Pour ganache over top of cake and smooth with a spatula, if needed.
1 cup heavy cream (or coconut milk)
8 ounces semi-sweet chocolate, chopped.
Bring cream to a boil.
Pour hot cream over chocolate pieces and whisk until smooth.
Set aside and allow to thicken (But still fluid)
Prepare Bird’s Custard Powder according to direction on the tin.