Sift dry ingredients:
1 ½ cups Asian glutinous rice flour (it is gluten-free!)
2 teaspoons gluten-free baking powder
¼ teaspoon salt

Whip until stiff:
1 cup cold whipping cream
Then add:
2 eggs
1 cup sugar
1 teaspoon gluten-free vanilla
and continue beating until it is no longer gritty.

Directions:
Preheat oven to 350F. Grease an 8 x 12 inch pan.

Add dry ingredients, blend in with wire whisk, then pour into prepared pan. Tap on counter to remove air bubbles. Bake for 30-45 min, or until it tests done. Top with cinnamon sugar while still warm or cool well and frost. Make a double recipe in a 9” x 13" pan.

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