I’ve made quite a few cakes now from Harry Eastwood’s book ‘Red Velvet and Chocolate Heartache’, it’s a great book and I think over time I’ve gotten better at the techniques of baking gluten free cakes. One of the key things not to skip is whisking the eggs and sugar together, this really helps to create lift in the cake.
One thing I’ve always struggled with is icing cakes, I admit I’m not the best at it but this snow meringue frosting is a great hit with my family. It’s quite an unusual recipe for this type of frosting as it only involves two ingredients and is lightning fast to make. If you’re making a cake for guests at christmas I think it’d look really sweet with some frosty blue edible glitter.
My frosting is made with Agave Nectar which has a low GI value as it’s made from cacti. If you’re curious about Agave there’s a pretty good entry over on wikipedia. Not all Agave is the same of course but for this recipe choose a light Agave with a strong toffee flavour.
This makes enough to frost the outside of the cake and also go through the middle. There’s quite a lot of frosting so if you have any left over its great to eat with a spoon and revel in the spoils of excess icing!
1/2 cup of agave nectar
2 egg whites
1. In a large bowl whip the egg whites to stiff peaks. Don’t stint on the amount of time you spend doing this as it’ll make a difference to the finished frosting.
2. In a small saucepan bring the agave nectar to boil stirring all the time. Watch as the agave changes colour, it should darken slightly to a deep amber.
3. While whisking the egg whites slowly drizzle in the warm agave nectar. You should see the egg whites change colour and consistency slightly, it should remain fluffy but with a glossy slightly golden texture.