1 ½ Cups of egg whites (about 10)
¾ cup + ½ cup of sugar ,divided
¼ cup cornstarch
¼ cup of rice flour
½ cup of tapioca starch
1 tsp xanthum gum
1 ½ tsp cream of tarter
¾ tsp salt
¾ tsp vanilla extract
¾ cup + ½ cup of sugar ,divided
¼ cup cornstarch
¼ cup of rice flour
½ cup of tapioca starch
1 tsp xanthum gum
1 ½ tsp cream of tarter
¾ tsp salt
¾ tsp vanilla extract
Sift 3/4 cup sugar, cornstarch, flours tapioca starch and xanthum gum 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 tablespoons at a time, beating on high until stiff
peaks form. Gradually fold in flour
mixture, about 1/2 cup at a time.
Gently spoon into an ungreased
10-in. tube pan. Cut through the batter with a knife to remove air pockets.
Bake on the lowest oven rack at 350° 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 side and
center tube of pan. Remove cake to a serving plate. Top with fresh fruit if
desired. Yield: 16 servings.
