- 12
- 30 mins
- 80 mins
Ingredients
- 12 whole Egg Whites
- 1/2 cups Coconut Flour
- 1/2 cups Cornstarch Or Arrowroot Flour
- 1/4 teaspoons Salt
- 1-1/2 cup Sugar, Divided
- 1-1/2 teaspoon Cream Of Tartar
- 1 Tablespoon Vanilla
Preparation
Step 1
Preparation
1. Preheat oven to 325 degrees (F).
2. Separate egg whites into a stainless steel bowl and let them come to room temperature.
3. In a separate medium bowl, mix together the coconut flour, arrowroot flour, salt, and 3/4 Cup of sugar. Set aside.
4. Beat the egg whites until foamy.
5. Add the cream of tartar to the whites.
6. Beat until the egg whites form soft peaks.
7. Beat in the other reserved 3/4 Cup of sugar, adding about 3 Tablespoons at a time. Beat until stiff peaks form.
8. Slowly fold in the flour mixture about 1/4 Cup at a time. Once the flour mixture is combined, fold in the vanilla.
9. Slowly pour the batter into a well greased tube pan and spread the batter evenly. Run a knife through the cake to eliminate any air bubbles.
10. Bake for 50-55 minutes until the top is golden and sides begin to pull away. Cool 10 minutes.