This delicate, cloudlike cake from Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, is an adaptation of one from her great-aunt Crys, using rice flour for regular flour so the cake is gluten-free, with a little crunch. For best results, beat egg whites to very soft peaks so they (and the cake) can expand further in the oven.

Kristen Murray
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

hands-on:
1 hr 45 mins
cool:
1 hr
total:
2 hrs 45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let egg whites come to cool room temperature. Preheat oven to 375°. Spread rice flour in a pie pan and bake, stirring a few times, until light golden, 20 to 25 minutes. Let flour cool (chill to speed up), then stir in 1/4 cup superfine sugar, lemon zest, and vanilla seeds. Sift mixture or rub through a coarse strainer to release oil from zest (add any flavorings that don't go through back to flour); set aside.

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  • Butter a 10-in. tube pan with a removable bottom and dust with 1 1/2 tbsp. superfine sugar; set aside. In a small bowl, blend remaining 1 1/2 cups superfine sugar with the cream of tartar.

  • In bowl of a stand mixer fitted with the whisk attachment, beat egg whites with salt on medium speed. When frothy, gradually add sugar mixture over about 1 1/2 minutes. Add vinegar in a slow stream. Continue to beat on medium speed until whites are glossy and hold very soft peaks that fold over when whisk is lifted, 8 to 9 minutes.

  • With a large plastic spatula, transfer whites to a wide bowl. Sprinkle with one-third of flour mixture and gently fold in. Repeat with remaining flour. Pour batter into pan; spread level.

  • Bake cake 15 minutes. Reduce heat to 350° and continue to bake until cake is deep golden, begins to pull from sides of pan, and a toothpick inserted in center comes out clean, 20 minutes. Set on a cooling rack until barely cool enough to handle, 10 minutes. Place a cake stand over pan, gently invert cake, and remove pan bottom. Let cool completely, 1 hour.

  • Sift powdered sugar over cake and serve with candied kumquats.

  • *Find at supermarkets and bobsredmill.com.

  • Make ahead: Through step 5, 1 day.

Chef's Notes

Nutritional analysis is per serving with 2 tbsp. kumquats & 1 tbsp. syrup.

Source

Maurice, Portland

Nutrition Facts

330 calories; calories from fat 1%; protein 4.5g; fat 0.4g; carbohydrates 80g; fiber 1.8g; sodium 66mg.
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