Gluten Free Pionono Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
4 Large Eggs, Separated2 Pinches of Salt, separate uses2 T Coconut Milk4 T All Purpose Gluten-Free Flour
Separate eggs. Use a handheld mixer to beat yolks with 1 pinch of salt, flour and coconut milk until creamy. In a separate bowl, using a handheld mixer, beat egg whites with 1 pinch of salt to a soft peak. Gently fold the egg whites into the egg yolks. Carefully spread the batter onto a baking sheet that has been sprayed with cooking spray, covered with wax paper and sprayed again with cooking spray. Bake in a 375 degree oven for 7-to-12 minutes until springy to the touch. Remove from oven. Dampen and wring out a kitchen towel. Place the towel on the counter. Remove the pionono from the pan by lifting the wax paper. Deposit the pionono, wax paper side down, on the towel. Carefully roll the pionono in the towel and allow to cool. Once cool, unroll the pionono and gently separate it from the wax paper using a sharp knife edge. Spread desired filling on the pionono and roll again using the wax paper. Remove wax paper and slice to serve.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KHOLCOMB1309.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KHOLCOMB1309.
Nutritional Info Amount Per Serving
- Calories: 33.2
- Total Fat: 1.7 g
- Cholesterol: 61.9 mg
- Sodium: 49.8 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.2 g
- Protein: 2.4 g
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