Saturday, May 14, 2011

Fluffy Egg Cake

Perfect for a Saturday morning, this beautiful egg souffle will win over your children or yourself for that matter.  It takes a little longer than the normal breakfast and is best made when you don't have to rush out of the house.  We have called it "Egg Cake" from the beginning, as in the first few months of GAPS this was the only thing that resembled cake to all of us.  It smells like doughnuts, although my sniffer may be altered due to the lack of doughnuts for the last 8 years.

6 eggs
3 Tablespoons Honey
1 Tablespoon Vanilla (optional)
Shake of salt
2 Tablespoons Coconut oil

Toppings of your choice: blended fruit, apple sauce, etc.

1.  Preheat the oven to 375 degrees
2.  Separate the whites and the yolks.

3.  Whip the the egg whites and a sprinkle of salt in a stand mixer until they are stiff.

4.  Meanwhile, stir in the honey and vanilla to the egg yolks.
5.  Also, begin heating your cast iron pan on the stove.  Add coconut oil when the pan is hot.

6.  Fold the egg yolks into the white mixture gently.

7.  Spread the mixture gently in the hot pan, spreading it out evenly.

8.  Place a lid on the pan, let cook for 5 minutes.
9.  Remove lid, cook in the oven for another 10 minutes, until top is not too spongy and looks slightly browned.

10.  Run a knife around the edge and serve in cake like slices.

11.  Top with your favorite fruit, or not.

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