Arrowroot Cakes

These delicate, gluten-free cakes are crafted using a classic warm-sponge method where eggs and sugar are whisked over heat to create a voluminous, airy batter. Flavored with aromatic rose water and a hint of brandy, the arrowroot flour yields an exceptionally tender, melt-in-the-mouth texture unlike traditional wheat flour cakes. They are perfect served as elegant tea-time treats, offering a sophisticated balance of floral sweetness and light consistency.

Ingredients

1 1/4 cups Arrowroot flour (Originally 12 tolas (approx. 140g). Sifted.)
1 1/4 cups Powdered sugar (Originally 12 tolas (approx. 140g). Finely powdered.)
4 whole Eggs (Fresh)
2 teaspoons White wine or Brandy (Originally 2 small spoons.)
1 teaspoon Rose water (Originally 1 small spoon. Use high quality/pure rose water.)
2 tablespoons Butter (Quantity estimated for greasing the molds.)

Instructions

1Preheat your oven to a moderate temperature of 350°F (175°C). Generously grease small cake tins or muffin molds with butter to ensure the cakes do not stick.
2Break the eggs into a large heat-proof bowl or soup plate. Using a fork or whisk, beat the eggs thoroughly until they become thin and well-combined.
3Add the powdered sugar, rose water, and brandy (or white wine) to the beaten eggs. Place the bowl over a pot of boiling water (double boiler method) on the stove. Stir and whisk the mixture continuously for 10 minutes until it becomes warm, thick, and voluminous.
4Remove the bowl from the heat. Gradually add the arrowroot flour little by little, mixing gently but thoroughly until all the flour is incorporated and the batter is smooth.
5Pour the mixture into the prepared buttered molds. Bake in the preheated moderate oven (350°F / 175°C) for approximately 15 to 20 minutes, or until the cakes are set and lightly golden.