About the Recipe
A light fluffy diary free cake
Ingredients
1 donut shaped cake tin - or muffin/cup cake tray (does not cook well in middle)
1 and 1/2 cups of Gluten Free plain flour
Egg White mix:
6 egg whites (room temp)
1/2 Cup and 3 TBSP of Caster sugar
1/2 TSP of Cream of Tartar
Egg Yolk Mix:
6 Egg Yolks (room temp)
1/2 and 2TBSP of Caster sugar
1/2 - 1 TSP of Pure Vanilla Extract
1/2 TSP of Salt
1/4 Cup of water
1/3 Cup of Sunflower or other vegetable oil
*cake tin that looks like a donut (has a whole in the middle)
Preparation
Step 1:
Put oven on to 180 F
Make sure all bowls and utensils are free from water or moister.
In an mixer whisk egg white mix (egg whites, sugar, cream of tarter) until peaks are hard. and sugar has dissolved (as you would a meringue egg white mix)..
Gently put in to a large bowl (which you will be mixing all ingredients in at the end) leaving a section if possible one side for the egg yolk mix to go in to. VERY IMPORTANT not to mix or stir the egg white at this time as it will encourage flopping of cake.
Step 2:
Using the same bowl and whisk, put in the Yolk egg mix (egg yolks, sugar, vegetable oil, water and vanilla essence). Beat untill creamy and sugar is dissolved.
Step 3:
Sift flour 3 times and remove any bigger hard lumps that do not sift.
Step 4:
Pour egg yolk mix in to bowl. Gently sift a about say 1/4 cup of the flour again in to the bowl an fold gently. Repeat until flour is in. This is where it gets hard, you want the mixture mixed with no big white bits in so it is. a creamy consistent colour but not over mixed. (which can happen fast, so slow, gentle and observant is the key).
Step 5:
Wet the sides of the cake tin (with hole in middle) or put in baking paper.
Put cake mix in tin till it reaches near the top ( it will rise slightly,).
Bake in oven for 25 mins.
Serve with cream and fruit..
*The cake can be frozen for up to 2 months.