This recipe, which uses a mixture of coconut flour and egg whites, is a simple but tasty cake.
It uses 1/2 teaspoon baking soda, 1/4 teaspoon salt and 2 teaspoons baking powder to make a sweet, rich, and light cake that can be baked or baked to perfection.
1/3 cup coconut flour 1/8 cup egg whites 1 teaspoon vanilla extract 1/16 teaspoon baking powder 1/32 teaspoon salt 3/4 cup unsalted butter, room temperature, cut into chunks 1 cup powdered sugar (more to taste) 1/5 cup powdered egg whites 2 cups unsalted sugar 1 tablespoon pure vanilla extract (optional) Directions: Preheat oven to 350 degrees F. Lightly spray a 9×13-inch loaf pan with cooking spray.
In a large bowl, whisk together the flour, egg whites and salt.
Add the coconut flour mixture and whisk until combined.
Add in the egg whites mixture and stir to combine.
Slowly add in the powdered sugar and powdered egg.
Stir in the vanilla extract and baking powder.
Add water to a medium-high heat and stir until the mixture reaches the consistency of cake batter.
Pour the batter into the prepared pan and bake for 10 minutes or until a toothpick inserted in the center comes out clean.
Cool on a rack before removing from the oven.
Notes If using a mixer, warm the butter, sugar and egg yolks until they are melted and slightly thickened.
Add to the flour mixture, then mix until just combined.
If using an electric mixer, use a spatula to mix until the dough comes together.
This cake can be frozen for up to 3 months.
Recipe Notes This cake is ideal for Thanksgiving, as it is very light and fluffy.