Vanelja’s Easy Cake Base
(gluten-free & white sugar free)
4 organic eggs
2 dl xylitol or coconut sugar
1 1/2 dl potato starch
1/2 dl almond flour
1 tsp vanilla powder
2 tsp baking powder
organic butter or coconut oil for the cake tin
Preheat the oven to 175 Celsius /357 Fahrenheit degrees. Prepare the cake tin (springform cake pan size 21-23 cm) by brushing some butter or oil on the inner surface. Line the tin with baking paper placing a round piece on the bottom and a long paper slice to cover the sides.
Beat the eggs and sugar for 1 minute on a medium speed. Turn on the high speed and continue beating the mixture for 5-10 minutes until it’s white and fluffy.
Mix the potato starch, almond flour, vanilla powder and baking powder in another bowl. Sift the dry mixture in a bowl with the egg-sugar mixture. Stir gently to get a smooth batter without breaking the air bubbles.
Pour the batter into the cake tin. Bake on the middle rack for 35-40 minutes. Use a toothpick to check if the cake is done. Take out of the oven (Make sure that the cake is fully dry so that it won’t collapse when you take it out!) Once fully cooled, remove from the mold. Cut horizontally and gently into 3-4 layers with a sharp knife. Moisten each layer and fill as you like.
