So, if you have a couple hours to spend in the kitchen, and someone to share with, this is worth the effort.
Ingredients for cake:
- 9 eggs (separate whites from yolks, discard 3 yolks)
- 2 cups Pamela's Artisan blend gluten free flour
- 1 1/2 cups of sugar
- 1 lightly rounded tablespoon baking powder
- 1 tsp salt
- 5 tsp pistachio instant pudding mix (or other instant pudding mix of choice)
- 3/4 cup water
- 1/2 cup avocado oil
- 1 tsp vanilla
- 1/2 tsp cream of tartar
Begin by separating the yolks from the whites into 2 bowls. Discard 3 yolks. Mix together the flour, sugar, baking powder and salt into a large bowl (the glass bowl pictured) and make a well in the center. In a measuring cup, mix the 5 tsp of instant pudding mix with 3/4 cup of water. Add to the flour mix. Also add in the egg yolks, vanilla and mix well until smooth (3-4 minutes).
Pour into a fluted tube pan or angel food cake pan. I opted for a fluted tube pan, and I had a bit extra that I cooked in a separate glass dish. You can cut through the batter in a figure eight motion to eliminate air bubbles (this is done with a knife).
Once the cake has cooled, I trim the fluffy over growth from the pan (the bottom, so to speak) and put that in a separate container to snack on later. The cake remains to be frosted. You can use a simple sugar icing, a whipped cream, or other. I opted for a basic shortening and powdered sugar frosting, but I added 5 tsp of instant pistachio pudding mix to 4 Tablespoons of almond milk and mixed that into the frosting blend. This enhances the mild pistachio flavor.
While this is more time consuming and less healthy than my average dessert, it is a wonderful cake for special occasions and for specialty flavor requests.