Cake Orleans
A sophisticated, gluten-free tea cake from the turn of the 20th century featuring a delicate crumb made from fine rice flour. This luxurious recipe uses a dozen egg yolks to create a rich, golden interior, while whipped egg whites provide a light, airy texture similar to a sponge cake. Scented with brandy and almond essence, it offers an elegant flavor profile perfect for serving with afternoon tea or coffee.
Ingredients
- 1/2 pound Fine rice flour (Originally 'Mill's number 1 rice flour'. Use very fine rice flour.)
- 1/2 pound Powdered sugar (Sifted.)
- 1/4 pound Butter (Approx. 1/2 cup or 1 stick. Softened or melted and cooled.)
- 12 large Egg yolks (Separated from fresh eggs.)
- 7 large Egg whites (Separated from fresh eggs. Whip to stiff peaks.)
- 2 teaspoons Brandy
- 25 drops Almond essence (Approx. 1/4 to 1/2 teaspoon.)
- 1 tablespoon Butter (For greasing the mold.)
Instructions
- 1Preheat your oven to 350°F (175°C). Generously grease a cake mold or baking pan with butter.
- 2In a large mixing bowl, beat the 12 egg yolks thoroughly until they are thick and pale. In a separate clean bowl, beat the 7 egg whites until they form stiff peaks.
- 3Gently fold the beaten egg whites into the beaten yolks. Once combined, fold in the butter (softened or melted and cooled). Then, gradually fold in the rice flour and powdered sugar until fully incorporated. Finally, stir in the brandy and almond essence, mixing until the batter is smooth and uniform.
- 4Pour the batter into the prepared mold. Bake in the preheated oven for 40-50 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.