Gluten and Dairy Free: Almond (Coconut) Sponge Cake
Make it Tonight: Almond (Coconut) Sponge Cake
Gluten and Dairy Free
The original recipe from:
Diabetic Cookery
Recipes and Menus
Rebecca W. Oppenheimer
(1917)
Ingredients
2 tbs blanched grated almonds
2 eggs beaten separately
Pinch of salt
2-3 Saccharin tablets
Directions
Stir the yolks of the eggs until foamy; add almonds, salt, and saccharin; fold in stiffly beaten whites, and bake in a moderate oven, in a well-buttered pan.
How we made it:
Ingredients
2 tbs organic coconut flour
2 eggs beaten separately
2 tbs sugar
Directions
Separate egg yolks and whites. Add 2 tbs coconut flour. This seemed a
bit dry so added 1 tbs water to moisten. Whip egg whites with electric
beater. Fold in egg whites. The directions say
to place in a cake pan but the cake pan was too large. Put this in a
small / mini pie plate and baked at 350 for 30 minutes.
Separate egg yolks and whites.
Add 2 tbs coconut flour. This seemed a bit dry so we added 1 tbs water to moisten.
Whipped egg whites with electric beater.
Fold in egg whites. The directions say to place in a cake pan but the cake pan was too large. Put this in a small / mini pie plate and baked at 350 for 30 minutes.
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