Ingredients:
1 1/2 c. egg whites (about 10)
3/4 c. plus 1/2 c. sugar, divided
1/4 c. cornstarch
1/4 c. white rice flour
1/4 c. tapioca flour
1/4 c. potato starch
1 1/2 tsp. cream of tartar
3/4 tsp. salt
3/4 tsp. vanilla extract
Assorted fresh fruit, optional
Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl sift 3/4 c. sugar, cornstarch, flours, potato starch together twice; set aside.
Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 Tbsp. at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 c. at a time.
Gently spoon into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan' cool completely, about 1 hour.
Run a knife around the side and center of the tube. Remove cake to a serving plate. Top with fresh fruit if desired.
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