Ingredients
1 1/2 cup Gluten Free Nomad All Purpose Flour
2 1/2 tsp baking powder
1 cup sugar
1/2 cup oil
1/2 cup mango juice (can use any flavour juice)
7 eggs
1/4 tsp cream of tartar
1 tsp vanilla essence
Method
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Preheat oven 160°C.
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In a large bowl, sift together the flour, baking powder and 1/2 cup sugar.
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Separate the eggs, placing the yolks into the dry ingredients and whites into a separate bowl.
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Add the oil, juice and vanilla extract to the dry ingredients. Stir well in a clockwise direction until smooth.
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Using an electric mixer (in a clockwise direction), beat the egg whites with the remaining 1/2 cup sugar and the cream of tartar until soft, fluffy peaks form.
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Gently fold the flour mixture into the beaten egg whites in three batches, being careful not to deflate the mixture.
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Pour the batter into the cake tin and bake for 1 hour.
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Remove the cake from the oven and immediately turn the tin upside down. Leave the cake to cool completely in the tin.
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Once cooled, run a flat spatula around the edges of the tin and gently loosen centre to remove the cake.
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Dust with icing sugar and enjoy.
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