What you’ll need:

¼ cup Quinoa flour

¼ cup potato flour

½ cup corn starch

½ cup sorghum flour

1 teaspoon xanthan gum

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

½ cup vegetable oil

8 large eggs separated into yolks and whites

¾ cup cold water

1 teaspoon vanilla

3 tablespoons grated orange zest

½ teaspoon cream of tartar

What you’ll do:

Heat oven to 325 degrees and wash your pans to remove any grease that may be on them.

Measure flour, add sugar, baking powder and salt. Blend thoroughly.

TIP: A whisk or a flour sifter works well

Make hollow in flour mixture and add in order: oil, egg yolks, water, vanilla, and zest. Beat with a spoon until smooth.

Measure egg whites into extra large mixing bowl and add cream of tartar; beat until very stiff peaks are formed.

Pour egg yolk mixture over beaten egg whites folding in gently until just blended.

TIP: Do NOT over stir because you will break down the foam in the egg whites which gives this cake its awesome lift and texture.

Pour into ungreased 10 x 4 tube pan or 9 x 13 oblong pan.

Bake tube cake in 325 degree oven for 55 minutes; then increase temperature to 350 and continue baking for 10 to 15 minutes.

Bake oblong cake in 350 degree oven for 40 – 50 minutes.

Cake is done when it springs back when touched lightly.

Turn tube pan upside down and rest on bottom of glass tumbler. Support rectangle cake upside down on two tumblers. Cool and remove from pan.

Ice with seven minute frosting or serve with strawberries and whipped cream. For a dairy free shortcake, use whipped coconut milk.