Tapioca Flour White Cake

Summary

Yield
Servings 12
Prep time15 minutes
CategoryDesserts
Free Ofgluten wheat

Description

rice-free White Cake

Ingredients

4eaEgg Whites
1⁄2cupmilk (Soy or Almond milk will work)
1⁄2tspcream of tarter
1⁄2cupShortening (Not Margarine)
2⁄3cupsugar
4eaEgg Yolks
1tspbaking powder
1⁄2tspbaking soda
2cupEner-G Tapioca Flour

Instructions

Beat together the egg whites and cream of tartar until stiff. Set aside. In a mixing bowl, cream shortening and sugar scraping down sides until well blended. Add the vanilla, yolks, baking powder and soda. Mix well. Add the milk and mix until well blended. Add the Tapioca Flour and mix 15 seconds. Fold in the egg whites mixture just until blended. Pour into a lightly greased angel cake pan evenly. Bake in a preheated 350 degree oven for 35-40 min. Let cool slightly before inverting.
Source: Ener-G Foods, Inc.

Notes

This recipe does not work with Ener-G Egg Replacer and is not suitable for Low-Protein Diets.