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4
out of 5
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A five star dish with few additions for height,
June 20, 2008
Guest
lionboy1979
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"I made this recipe but I wanted to make it spongy (more like a real cake). My friend eats gluten-free so I simply took some plain quick oats and ground them down into an oatmeal flour in my coffee bean grinder (about one standard grinder cap full...perhaps 2/3 cup or so of oat flour when all is said and done). Then I added about 2 Tablespoons of baking powder and a half teaspoon or so of baking soda. I combined all of the dry ingredients. Next I separated the eggs adding the yolks to the wet ingredients but keeping the whites aside in a large bowl. I then beat the whites till they were very frothy (they don't need to be completely stiff but mostly so is nice). I combined the dry and the other wet ingredients mixing them thoroughly then I fold in the whites to that batter until it is well integrated but not over mixed. I poured it into the 8 inch round ceramic baking dish (don't know if it makes a difference). I used butter instead of Crisco for the greasing of the baking dish and I make sure the entire inside of the dish is well coated with the cocoa powder (actually do two to three cocoa powder coats). Baking time should be increased to 45-50 min. This will rise to about double the height of the original recipe. It is a rich, moist, spongy cake. Let it cool a bit, cut around the outsides to loosen it, flip out to drying rack or plate. Can be eaten as is or frosted. I slice it in half to make a layer cake and use frosting that is not too intense or sugary. (like a buttercream or whipped cream frosting). make sure it is fully cool before frosting. This is an amazing cake for all people. It may even convert people to eat gluten-free deserts. Happy eating."
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4 of 4 people found this review helpful.
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