A very short cake
Cakes
It's not really a shortcake... but it's not quite anything else either. But it sure is short! <br /> <br />I'm not much of a baker, but in my college dorm I banged out a few simple cookies, pizza doughs and tart crusts from memory whenever I needed a study break. Walk into my kitchenette at 12am on a weeknight and you'd usually find a table full of flour. One break I went home while my mom was packing up the house to move. I started getting things together to make myself a batch of cookies only to realize we did not have regular flour. My mom is gluten intolerant and hadn't replenished the wheat flour since I'd been gone! So I figured I could use almond flour the same way, right? Nope. I absolutely could not. I ended up throwing a ton of different flours and things into the batter until it started behaving somewhat like cookie dough or brownie batter. It rose like a cloud in the oven and was delicious. While I haven't been able to replicate that, this is a variation of that Frankenstein treat. <br /> <br />Gluten Free cakes are tricky and there's often either a pasty feeling or a crumbly dry texture. This has neither, maybe because it's so thin or maybe it's the pear or maybe the meringue... either way, it's spongy, chewy and sweet. <br /> <br />While great on it's own, banana cream makes the perfect companion to make it a decadent and impressive looking treat. Plus, the cake calls for egg whites only and the cream just wants the yolk so no wondering what to do with half the egg! <br /> <br />Use two 8" round cake pans. I also made these cakes in muffin tins for mini cakes which were great for scooping the cream. Those would bake for 25-30 minutes.
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