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Showing results for tags 'gluten free'.
Yesterday I noticed I had too many eggs. My overly producing chickens haven't noticed yet that it's winter, it's cold and they should slow down. Since even after giving away a lot of them, the eggs were still too many, I decided to make an eggs-consuming cake, here we call it Torta Margherita or Pan di Spagna (Spanish bread). It requires 8 eggs, 300gr of potato starch, 300gr of sugar, half an orange's juice, baking powder, some cinnamon, dried vanilla and grated orange skin. I whipped the whites with half of the sugar till hard. Then I whipped the yolks with the other half of the sugar till they doubled and became creamy and whitish. I mixed them together in a very big bowl carefully stirring with slow bottom-up movements. I added the sifted potato starch bit by bit always carefully stirring as before. At the end I added a pinch of baking powder, half an orange juice, a pich of cinnamon, vanilla and the orange skin. Mixed carefully as before. Then I cooked it in the static oven at 180ºC for an hour. It's important to start with a cold oven, turning it on only after putting the cake inside. After an hour I checked if it was ready and then left it on a grid to cool down. The result is a very big cake that lasts for days (not in my home ), best eaten with any sort of tea or caffelatte. If you want to reduce the doses you must half everything and use 4 eggs.