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Ingredients
- 1 1/4 cups confectioners' sugar
- 1 cup (163 g) brown rice flour mix sifted 3 times before measuring
- 1 1/2 cups egg whites, at room temperature (about 12 egg whites)
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon guar gum (or xanthan gum if guar gum unavailable)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup sugar
Details
Preparation
Step 1
1) Preheat oven to 400°F. Position rack on second shelf from bottom. Have ready a clean 10–inch tube pan with a removable bottom.
2) Combine and then sift confectioners' sugar, flour, and guar gum into a small bowl and set aside.
3) Combine egg whites, cream of tartar, salt, vanilla, and almond extract in large bowl of electric mixer. Start mixer at medium speed and beat until whites are foamy. Gradually increase speed to high. Add sugar 2 tablespoons at a time, beating until sugar dissolves and whites form stiff peaks. Do not scrape bowl while beating.
4) Fold in flour mixture in three additions using a rubber spatula. Pour into ungreased 10–inch tube pan. Use the spatula to break any air bubbles and smooth the batter.
5) Place cake in oven and turn down oven temperature to 375°F. Bake about 35 minutes or until top of cake springs back when lightly touched with finger and any cracks on surface look dry.
6)Invert cake in pan on funnel or narrow–necked bottle (an empty wine bottle is perfect for this); cool completely. Loosen cake with sharp knife and remove from pan onto a plate. Store covered in the refrigerator.
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