I am very fortunate to have such loving and awesome friends.
This one goes out to Nicole George! A skilled baker, dog lover, and not to mention
a sexy Italian (but secretly French); Ms. George showed me how to make a proper
sponge cake (gluten free) from scratch.
I learned how to beat egg whites
without an electric beater and whip egg yolks to a ribbon stage. We
used the tiniest bit of Bob’s Red Mill All Purpose Gluten Free Baking Flour in our
gluten free version of Julia Child’s
Biscuit
Au Beurre or better known as Butter Spongecake.
Adapted from
Mastering
The Art of French Cooking by Julia Child, Louisette Bertoholle, Simone Beck
Ingredients:
Round Cake pan
4 Tb melted butter
2/3 granulate sugar
4 egg yolks
2 tsp vanilla extract
4 egg whites
Pinch of salt
2 Tb granulated sugar
¼ cup Bob’s Red Mill Purpose Gluten Free Baking Flour
Directions:
Preheat oven to 350 Degrees
With the separated egg yolks in a medium size mixing bowl,
add sugar in installments and whip with a medium whisk. Add vanilla and all 2/3
cups of sugar. Beat the yolks, sugar, and vanilla until they have lighten in color
and the thicken mixture forms ribbon like trails. In a separate bowl, whip egg
whites to a stiff peak. Add the 2 Tb of sugar and salt slowly.
Folding: add a scoop of the egg whites to the egg yolk and
sugar mixture using the folding method. Sift the flour slowly into the mixture
as well. Repeat until all egg whites, flour, and melted butter have been delicately
folded into a partially blended batter.
Butter and dust the cake pan with GF flour.
Bake for 20 to 25 minutes, check with a knife to see if the
cake is cooked.
Optional Frosting
Super light, not too sweet, and nice texture this cake was
the best gluten free vanilla cake I have ever tasted, no joke.
Unfrosted Cooling Cake Added some cream cheese frosting. YUM
Bake with friends; enjoy each other’s company and EAT MORE CAKE!
Lots of Love and thanks to Nicole George!
- T
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