1 1/2 tsp cream of Tartar
6 egg yolks, lukewarm
1/2 cup superfine sugar [I use Vanilla sugar, homemade]
1 1/2 T apple cider vinegar or lemon juice [apple cider is good
3 T vegetable oil [coconut oil/Earth balance]
1 tsp guar gum
1/3 cup sweet rice flour
1/3 cup white rice flour
1/3 cup tapioca starch
1 tsp Vanilla powder [you can use extra vanilla extract if you don't have access to vanilla powder, or use vanilla beans and mix the seeds into the egg yolk mixture]
Beat egg whites and cream of tartar to stiff peaks. Set aside.
Cream egg yolks, sugar, acid [lemon/cider vinegar], and oil to pale yellow.
Thoroughly sift all dry ingredients together at least twice, ensuring the mixture is light and fluffy.
Gently, patiently,fold the creamed yolk mixture into the whites, alternating with the dry, until it is uniform. Immediately pour into your cake pan and tenderly set in oven.
Bake for 15-25 mins, checking after 15. My oven is a bit hot so accurate timing is difficult to say!
When it is golden brown and the middle springs up with the light touch of a finger, remove from pan, remove parchment paper, set on rack to cool.
Enjoy with some luscious seasonal fruit and some coconut cream!
