Amazing texture, and with a gluten-free flour blend (and 1/4 tsp xanthan gum), it was awesome. However, less sugar is needed! TIPS: Cook in lower third of oven for best rising, be certain that not a speck of yolk or fat is in the egg white bowl when whipping, let egg whites come to room temperature before beating, and Do NOT eliminate the sugar from the egg white mixture, as it (chemistry-wise) contributes to stability/firmness, but we did leave out 1/2 cup from the flour mixture. I am unsure of how much the sugar contributes to the texture of the cake portion, but will attempt to play around with the sugar (less), flour (more), and tang (more) proportions. Otherwise this is a true winner.
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Amazing texture, and with a gluten-free flour blend (and 1/4 tsp xanthan gum), it was awesome....