The holidays are all about desserts and I wanted something to use in tiramisu, (its my birthday soon and I wanted to be able to have the dessert I love without the ickyness gluten brings). In taking up this quest I discovered a lovely angel food cake or sponge cake or whatever other name you may have for a light neutrally flavored cake. It does fall a bit out of the oven but honestly it’s one of the best gf duplicates I have ever had. Made in a loaf pan (because I don’t have a pan for angel food cake) it’s the perfect size for a dessert that is more focused on being primal than being stuffed with sugar.
4 large eggs separated and brought to room temperature (the whites get fluffier)
1/2 t cream of tartar (for the egg whites)
2 T coconut flour (sifted!)
1 t vanilla
2 T maple syrup (honey will not work as well here, use REAL maple syrup)
In a good sized bowl take the four egg yolks and sift the coconut flour into the bowl, add vanilla and maple syrup, mix well. In a standing mixer beat egg whites and cream of tartar to stiff peaks. Add egg whites over 5-6 increments to the yolk mixture, folding in slowly and stirring minimally with each addition. Pour into a very lightly greased loaf pan lined with parchment, also have a very light coat of coconut oil on the paper. Bake in a 325 degree oven for 45-50 minutes, check after 30 min and cover with foil if browning to quickly. Cool on a cooling rack out of the pan. This loaf will be small and only 2 or so inches high, but it is yummy and will be great for trifles, strawberry shortcakes, fruit desserts and whatever else you can dream up!
Paleo variation: To my knowledge this follows Paleo too, at least as much as a dessert can