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Saturday, March 07, 2009

Coffee Cake, Gluten Free

4 egg whites
4 egg yolks
1 cup sugar
1 cup potato or rice flour
1/8 teaspoon salt
2 tablespoons lemon juice
1-1/2 tablespoon vanilla

Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cocoa
1/2 cup rice flour
1/4 cup chopped nuts
3 tablespoons butter

Directions:

Beat egg whites until stiff peaks are formed.

In a separate bowl beat the egg yolks until light and creamy. Add sugar to yolks and mix well. Add the flour, salt, lemon juice and vanilla and mix well.

Fold egg whites into the batter mixture.

For the topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Sprinkle mixture on top of batter.

Grease and flour a 9-inch round pan. Bake at 325°F for 20 minutes, then 350°F for 15 minutes.

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