Versatile Cake Recipe

A pair of jeans are like a barometer. They let you know if you've been eating too much cake. They gauge your achievements in the gym. Your frown can be turned upside down when someone comments on how great your butt looks. They can be instantly transformed from drab to fab with a pair of heels and mascara.

Jeans are versatile, comfortable (unless they're telling you about the amount of cake you've been eating) and ready for any occasion... a bit like this cake. 

I wanted to create a cake that could be used for all occasions, with options for different flavours. There are so many variations depending on the frosting, fillings and flavour you choose (I'll be posting some of my favourites over the next few weeks)

Whisking the egg whites creates a light, moist cake; just be careful not to over mix when adding the flour.

If you want to make a mega fantastic celebration cake make 2 cakes. This double layer cake can be filled and covered with frosting, ganache, jam or cream. Why not mix it up!

Note; I have been doing a cake decorating course so the photos of the cake are my class work. The frosting and ganache are both dairy/gluten free and paleo friendly. The Chcoclate curls/leaves are not... but I am working on a way to do it! 

29/09/13 I have updated this recipe after many more baking adventures. It required more liquid to ensure the cake was moist and fluffy.

VERSATILE CAKE RECIPE

*****RECIPE UPDATED 29/9/2013*****

INGREDIENTS

6 eggs, separated

1/2 cup maple syrup (can substitute other sweeteners but will change taste and cooking time)

1 teaspoon vanilla extract
1/2 cup water

3/4 cup coconut flour

3 teaspoons baking powder

Also add (depending on flavor)

Vanilla; 1 tablespoon vanilla extract

Orange; rind of 1 orange plus 2 tablespoons of orange juice (reduce maple syrup by 1 tablespoon)

Lemon; rind of 1 lemon plus 2 tablespoons of lemon juice (reduce maple syrup by 1 tablespoon)

INSTRUCTIONS

Preheat oven to 175C.

Place egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.

Slowly add the maple syrup; 1 spoonful at a time. 

Mixture will triple in size and form peaks.

Add vanilla (if making vanilla cake add extra vanilla now also) and whisk on medium/high until combined.

Turn whisk to medium and add egg yolks, 1 at a time. Add next yolk only once the previous one has been combined.
Turn whisk to high and add the water slowly whilst whisking.
If making lemon/orange flavour add the juice/rind now.

In a separate bowl, sift the coconut flour and baking powder together 3 times.

Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).
Turn the whisk to high again and whisk for 30-60 seconds to make a fluffy mixture.

Pour into a greased and lined 20cm/8 inch cake tin.

Bake for 35 min, or until skewer comes out clean.