This cake is very fluffy and easy to make. You just have to be careful of your egg whites. Do not preheat the oven otherwise the cake won't fluff or cook right.
2 eggs, yolks & whites separated
3 tbs sugar
1/2 tsp vanilla (you can skip this if you're not sure your child can eat it)
1 tbs quinoa flour
Place yolks in a small bowl and whites in a larger one. Beat the whites with an electric mixer or whisk until peaks form. Do not over mix them. As soon as you see them getting firm stop mixing. Add 2 tbs of sugar to the whites and beat a bit more. To the yolks add the vanilla and remaining 1 tbs of sugar and mix. Pour the yolk mix in to the whites and stir gently until you have a uniform light yellow batter. Fold in the tablespoon of quinoa flour.
Pour the mix in to a pan. The amount here is perfect for six muffins but you could also make a small cake. Place the pan in the oven and turn it on to 300. Let bake for 30-40 minutes. You'll smell the cake easily when it's about done. Once it's golden insert a toothpick to make sure it's cooked through, the toothpick should come out clean. Let the cakes cool without covering otherwise they'll get a sticky top.
This was the recipe I used for my daughter's first birthday cupcakes. It's based on a wheat flour recipe that my mother uses all the time. I'm guessing you could probably use any type of flour that's safe for your little one and it would still work well.
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