This is a wonderful recipe which I modified for my daughter, who needs to eat food that’s gluten-free. Preheat oven to 400 degrees Fahrenheit.
- 6 eggs, separated
- 1/2 cup sugar
- 1/4 cup all-purpose gluten-free flour
- 1/4 cup cornstarch
- 1 cup ground hazelnuts or almonds
Beat the 6 egg yolks and half the sugar in a large bowl until pale, thick and creamy. Beat the egg whites until soft peaks form and add the rest of the sugar little by little until fully incorporated and the egg whites form stiff peaks. Gently fold the egg whites into yolk mixture. Sift flour, cornstarch and ground nuts together. Fold the dry ingredients gently into the egg mixture. Spread the delicious batter into a lightly greased 12″x15″ pan.
Bake 12 to 15 minutes at 400 degrees Fahrenheit or until light golden colour. Slice into 3 or 4 long strips to layer on top of each other, filling the layers with your favourite pie filling and cream or butter cream.
Personally I like to fill the layers with cherry or strawberry pie filling and “Fluffy White Frosting” (see the recipe below). I make half this recipe because it’s very sweet and tastes like marshmallow, so I only use it between each layer on top of the pie filling. Then I use whipped cream to top this cake and decorate it. After I’ve covered the whole cake with cream, I like to add fresh strawberries, canned mandarin slices (drained), sliced kiwi or maraschino cherries. Whatever tickles your fancy and tastes good to you!
Fluffy White Frosting
Combine 1 cup granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, and dash salt in saucepan. Bring to boiling, stirring till sugar dissolves. Very slowly add sugar syrup to 2 unbeaten egg whites in mixing bowl, beating constantly with electric mixer till stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frosts tops and sides of two 8- or 9-inch layers or one 10-inch tube cake.
* I made this cake for Easter, and forgot to take pictures of it! Next time I make it, I’ll be sure to include a picture, so you can see for yourself that it is worth the effort.