This cake is a huge hit and perfect for parties where glutenoids will be sharing dessert, because it’s super light and yet incredibly moist. Feel free to omit the glaze, or add a heavier frosting. This cake keeps for days!
2 c (8oz or 227g) Better Batter Gluten Free Flour
3 tsp baking powder
1 tsp salt
1 1/2 c sugar
7 egg yolks
3/4 c cold water
7 egg whites
1/2 tsp cream of tartar
1 tbsp vanilla
1/3 c margerine or butter
3 c confectioner’s sugar
2 tsp vanilla
Preheat the oven to 325. Prepare a 10 inch tube pan by cutting a parchment paper to fit the bottom of the pan ONLY. Do NOT grease the pan in any way.
Mix the flour, baking powder and salt together in a medium bowl.
In a large bowl, beat the egg yolks and water on low speed until foamy. Raise speed to medium and begin to add sugar, 2 tbsp at a time, until completely incorporated. Continue to beat (about 8 minutes total) or until the mixture is thick and foamy (it will gain a lot of volume.).
Transfer to a bowl and very quickly clean the bowl and beater. Place egg whites and cream of tartar in the bowl. With whisk attachment, whip egg whites on medium speed until stiff but not dry. Sift the flour mixture over the yolk mixture and fold to blend.
Immediately add 1/4 of the egg white mixture and fold to blend. Add the rest of the egg white mixture and fold until the batter is consistent and no streaks are in it. Work gently but quickly so as not to deflate the batter.
Bake at 325 degrees for an hour, or until top springs back. Invert the pan and cool the cakefor 3-4 hours or until completely cool. Use a knife to loosen the sides,then flip the cake and unmold onto a plate. Mix up the glaze ingredients and heat on low in a small saucepan, until the butter melts and the mixture is smooth. Allow to cool for a minute or two, then pour over the cake.