Preheat oven to 160ºC. Grease and line a 26cm tray. Set aside. Separate your eggs, ensuring you do not get any egg yolk into the whites.
Add egg yolks and sugar to a bowl and cream until pale and creamy, about 2 minutes. Set aside.
In a separate large mixing bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form (around 5 minutes).
Gently scrape the yolk mixture into the egg white mixture, as well as the vanilla. Use a silicone spatula to gently fold together.
Sift in almond meal and coconut flour, and add salt. Fold together. The mixture will be very light and fluffy, and will take a few minutes to gently incorporate the flours into the wet mix. Take your time and be gentle. The mixture doesn’t need to be perfectly smooth, just well mixed.
Transfer to your prepared tin. Bake for 15-20 minutes, or until light golden brown on top. Press the top gently – it should feel very spongy when ready.
Remove from heat and allow to cool to room temperature before gently lifting out and cutting into slices. Store in an air tight container in the pantry for up to 3 days.
Preheat oven to 160ºC. Grease and line a 26cm tray. Set aside. Separate your eggs, ensuring you do not get any egg yolk into the whites.
Add egg yolks and sugar to a bowl and cream until pale and creamy, about 2 minutes. Set aside.
In a separate large mixing bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form (around 5 minutes).
Gently scrape the yolk mixture into the egg white mixture, as well as the vanilla. Use a silicone spatula to gently fold together.
Sift in almond meal and coconut flour, and add salt. Fold together. The mixture will be very light and fluffy, and will take a few minutes to gently incorporate the flours into the wet mix. Take your time and be gentle. The mixture doesn’t need to be perfectly smooth, just well mixed.
Transfer to your prepared tin. Bake for 15-20 minutes, or until light golden brown on top. Press the top gently – it should feel very spongy when ready.
Remove from heat and allow to cool to room temperature before gently lifting out and cutting into slices. Store in an air tight container in the pantry for up to 3 days.
Preheat oven to 160ºC. Grease and line a 26cm tray. Set aside. Separate your eggs, ensuring you do not get any egg yolk into the whites.
Add egg yolks and sugar to a bowl and cream until pale and creamy, about 2 minutes. Set aside.
In a separate large mixing bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form (around 5 minutes).
Gently scrape the yolk mixture into the egg white mixture, as well as the vanilla. Use a silicone spatula to gently fold together.
Sift in almond meal and coconut flour, and add salt. Fold together. The mixture will be very light and fluffy, and will take a few minutes to gently incorporate the flours into the wet mix. Take your time and be gentle. The mixture doesn’t need to be perfectly smooth, just well mixed.
Transfer to your prepared tin. Bake for 15-20 minutes, or until light golden brown on top. Press the top gently – it should feel very spongy when ready.
Remove from heat and allow to cool to room temperature before gently lifting out and cutting into slices. Store in an air tight container in the pantry for up to 3 days.
