Gluten Free Savoy Cake

Savoy Cake                  

One 10-inch (27cm) cake, twelve to sixteen servings


Adapted from Gâteau de Savoie by David Lebovitz

6 large eggs, separated

1 1/2 cups (200g) powdered sugar

1/4 cup (60ml) boiling water

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1 cup gluten free cake flour

*Cake flour recipe  2/3 cup superfine white rice flour  1/3 cup potato starch 1/3 cup tapioca starch ½  Tablespoon xanthan gum ½  Tablespoon psyllium husk

optional: Zest of one lime or lemon.  For a fruitier flavor you can use the juice of the lime in place of the boiling water.

Cooking Spray and additional powdered sugar for preparing the pan

1. Zest and juice the lime or lemon and set aside

2. oil a 10-inch (27cm) bundt pan and dust the inside with powdered sugar, then tap out any excess.

3. Preheat the oven to 300ºF (150ºC.)

4. In the bowl of a stand mixer, stir together the egg yolks with the sugar. Whip the yolks on high speed until thick and lightened in color. With the mixer running on high speed, dribble in the very hot water (or juice), a few teaspoons at a time, then add the vanilla. Continue whipping until the mixture has re-thickened and resembles soft pudding, holding its shape when you lift the whip.

5. In a separate bowl, whip the egg whites with the salt and cream of tartar until they hold stiff peaks.

6. Put the cake flour in a mesh strainer or sifter, and sprinkle the flour over the yolks, folding it into the yolks gradually as you sift.

7. Stir in the Lime zest then fold in one-third of the beaten egg whites until fully incorporated. Then fold in the remaining egg whites.

8. Scrape the batter into the prepared pan and bake for 1 hour. It’s done when a toothpick inserted into the center comes out clean, with perhaps just a few crumbs attached.

Remove from oven and immediately turn the cake out onto a wire cooling rack. Let cool completely before slicing.

Serve with fruit and or whipped cream

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