Ingredients
5 eggs
5 tablespoons water
2 1/2 ounces sugar
2 ounces rice flour
1 1/2 ounces cornstarch
1 teaspoon baking powder, gluten free
1 teaspoon vanilla extract
Method
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 390°F. Divide eggs. Beat egg whites until stiff. Cream egg yolks, water, sugar and vanilla. Combine rice flour, corn starch and baking powder. Sift flour mix into creamed egg yolks. Fold in stiff egg whites. Grease a 9 or 10 inch spring form. Pour batter into spring form. Bake at 390° F for about 15 minutes.