Monday, 13 May 2013

a delicious gluten free cake

I first tried this recipe back in September, and it was definitely successful then. 

Last week we were having a morning tea at work and I operate on the theory that if I make it I can eat it .... it's easier for me to ensure something is gluten & soy free.  I can now have dairy so that's one less thing to dodge!

The recipe comes from:

This time around I was able to use butter instead of nuttlex .... mainly cos it's what I now have in the fridge. I had great success with nuttlex and may well use it again.  I failed to whip the egg whites into a properly stiff peak, so my cake wasn't quite as light as it could have been.  The first one was about 1cm taller (3/8ths of an inch).  Also I might have slightly burnt the syrup, but it wasn't noticed by anyone once the cake was done .... or so they told me.  It was enjoyed by all.


  1. Replies
    1. Mhhhh. Am going to make another tonight as it's someone's last day at work. This time I'll use orange or mandarins.