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Cake base, gluten-free, without fat for all kinds of cream cakes and fruit cakes

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 1 cup sugar
  • 1 cup potato flour or cornstarch
  • 1 pack of baking powder, gluten-free

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Old family recipe, guaranteed to succeed.

Separate the eggs, beat the egg whites until stiff and set aside. Beat the egg yolks with the sugar until very foamy. Stir in the potato flour or cornstarch and sift the baking powder over the top and fold in. Finally, fold in the beaten egg whites. Rinse a 28 cm springform pan (not a fruit pan) with cold water or line the sides with baking paper. Do not grease the pan (!), otherwise the batter will not rise. Pour in the batter and bake for 15-20 minutes at 200 degrees Celsius (conventional oven: 180 degrees Celsius). The base will be high enough that you can easily cut three layers out of it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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