Walnut and Pecan Sponge - Gluten-Free & Low FODMAP - FODMAP Everyday
This walnut and pecan sponge cake highlights the simplicity and elegance of French homestyle baking. From Gâteaux by Christophe Felder & Camille Lesecq
Ingredients
- 1 medium egg
- 1 egg yolk
- 2/3 cup (5 1⁄2 oz. / 160 g) sugar
- 1/3 cup (1 1⁄2 oz. / 45 g) potato starch
- 3 egg whites
- 2 oz. (50 g) chopped walnuts ((best weighed))
- 2 oz. (50 g) chopped pecans ((best weighed))
- A little butter and GF flour, (for the pan)
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