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Wheatless French Gateau




Source of Recipe


Originally from Debra Lynn Dadd; posted by BL Olson


Recipe Introduction


NOTE: This recipe requires using an electric mixer to mix two different sets of ingredients. If you have an electric hand mixer and an electric stand mixer, the easiest way to make this is to use both. I've written the recipe this way. If you only have one or the other, use two bowls or rinse
the bowl and re-use it.


List of Ingredients




10 tablespoons CF margarine
1/2 cup *sifted* powdered evaporated cane juice (or 1/2 tsp stevia powder and 1/2 cup of starch)
9 tablespoons carob powder (1/2 cup + 1 tablespoon)
5 eggs
pinch of salt


Recipe



1. Preheat the oven to 300 degrees F.

2. Use the wrapper from the margarine to grease a 7" springform pan and set aside.

3. Cut the margarine into tablespoons and melt over low heat.

4. When the margarine is completely melted, remove from heat and add the cocoa and sweetener. Stir with a wooden spoon until blended. Allow this to cool for about 15 minutes.

5. Set out the mixing bowl for the stand mixer, a mixing bowl for the hand mixer, and a refrigerator storage container. Then crack and separate 4 eggs. Put all the whites in the stand mixer bowl, two yolks in the hand mixer bowl, and two yolks in the storage container (these are leftovers and will not be used in this recipe). Then crack an additional egg and put in in the hand mixer bowl. You should now have:
- Stand mixer bowl - 4 whites
- Hand mixer bowl - 2 yolks + 1 whole egg
- Storage container - 2 yolks

6. Beat the whites with the stand mixer until they form stiff peaks.

7. Beat the yolks plus whole egg with an electric mixer until light and foamy. Then slowly add the carob mixture and continue to beat until all is well incorporated.

8. Pour the margarine/carob/egg mixture into the egg whites and fold together with a spatula until well incorporated. There should be no bits of egg white, but do not overmix. Stop as soon as it is all incorporated.

9. Pour the batter into the springform pan and bake for about an hour. The cake will rise quite high and the top will crack open. The center should be set, but does not need to be dry.

10. Allow to cool completely on a rack, and then remove the sides of the pan. The cake will deflate some, but still be as high as standard layer cake.