Mallorcan quarter coke

Today I bring you one of those traditional recipes –gluten-free– that never fail: coca de cuarto mallorquina ; this cake with only 3 ingredients (eggs, sugar and potato starch) will delight anyone, from the oldest to the youngest in the house. Now that we need simple recipes, without many ingredients, and without the disappearing yeast, this cloud cake –as I call it– is going to become your perfect ally.

This “cloudy” texture is given by potato starch. This starch is a natural thickener that is used almost equally as corn starch. In fact, if for some reason you cannot find potato starch, cornstarch can serve as a substitute. It will not be exactly the same, since potato starch gives greater fluffiness, but it can be a good alternative until you find the wonderful potato starch. But please DO NOT CONFUSE this ingredient with preparations for making mashed potatoes; this preparation is dehydrated potato, etc., it is not starch, which is logically what we are looking for.

This traditional cloud cake from Mallorca , if you haven't tried it yet, will pleasantly surprise you. It's incredibly fluffy without a gram of yeast . Of course, it doesn't need any accompaniment, but I will tell you that on cold days, with a cup of hot chocolate it's finger-licking good, and on hot days there's nothing like a big scoop of ice cream.

As I mentioned before, if you are unable to find potato starch right now, don't worry, we are in a difficult time right now and we have to adapt and not be picky. Use cornstarch as a substitute until you can find potato starch, but don't miss out on making this wonder.

Now I just have to wait to see your wonderful room cakes... are you up for it?

Emile Henry square ceramic cake pan and KitchenAid Artisan pastry machine

Ingredients

• 6 large eggs (whites and yolks separated)

• 135 g icing sugar

• 125 g of potato starch (Santiveri), sifted*

• 1 pinch of salt

Preparation

1. Preheat the oven to 170º C with top and bottom heat, with the rack in the middle. Grease the Emile Henry square mould and place baking paper on the base, lightly dust the sides and remove the excess. Set aside.

2. In a clean KitchenAid bowl, using the whisk attachment, beat the egg whites with a pinch of salt until stiff.

3. In another KitchenAid bowl, beat the egg yolks with the sugar until they turn white and double in size. Add the potato starch and continue beating with the whisk attachment.

4. Add the beaten egg whites in 2 batches and mix them with the help of a silicone spatula using circular movements so that the egg whites do not collapse. When the mixture is completely homogeneous, pour it into the Emile Henry mould that we have reserved. Bake for about 35-40 minutes until golden.

5. We check that it has cooked correctly by inserting a skewer. If it comes out clean, it will be perfect. We leave it to cool on a rack .

6. Sprinkle with icing sugar, cut into portions and enjoy with a nice cup of chocolate.

Grades:

You can see all KitchenAid models here. Some of the models, like the Artisan 5KSM175 or the 5KSM185, come with 2 original KitchenAid bowls, that's why the text talks about using the first and second KitchenAid bowls in the recipe.

Emile Henry square ceramic cake pan , ceramic ramekins , WMF ball-point whisk and KitchenAid Artisan pastry robot