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DOWNEAST CELIACS™

Sunshine Cake

SUBMITTED BY: Bonnie Shaban

 

9 eggs, seperated

1 1/2 cups of granulated sugar

3/4 cup  GF flour

1/4 cup  potato flour

3 tbsp   grated lemon rind

1/4 cup  lemon juice

1 tbsp  vanillin sugar

1/2 tsp  salt

2 cups  halved strawberries

1 1/2 cup  raspberries

1/2 cup silvered peeled mango

 

Citrus Curd

 

2 eggs

1 cup  granulated sugar

3 tbsp grated lemon rind

1 cup  lemon juice

1 tbsp  potato flour

1/4 cup  butter

 

 

STEP 1:

 

In large bowl, beat together egg yolks, half of the sugar, the matzo cake meal, potato flour, lemon rind and juice and vanillin sugar blended. Set aside.

 

STEP 2:

 

In seperate large bowl and with clean beaters, beat egg whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff peaks form.

 

STEP 3:

 

With spatula, gently fold one-third of the egg whites into yolk mixture; fold in remaining whites just until no streaks remain. Scrape into ungreased (not non-stick) 10 inch tube pan; smooth top. Bake in centre of 350ºoven until top springs back when lightly touched, about 50 minutes.

 

STEP 4:

 

Turn pan upside down and let cake hang on legs attatched to pan or on inverted funnel, or bottle, until cooled, about 3 hours. Run along palate knife around center and side of pan, pressing blade against pan and reaching to bottom to loose cake. Unmould onto cake plate.

 

STEP 5:

 

Citrus Curd: In saucepan, whisk eggs, sugar, lemon rind, lemon juice, and potato flour. Bring to boil over medium-high heat and boil, stirring, for 1 minute. Remove from heat; whisk in margarine. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. Spread 1/3 cup over top of cake; top with strawberries, raspberries and mango. Serve with remaining curd.


 

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