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: http://soursaltybittersweet.com/content/p
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.