|GLUTEN-FREE ARROWROOT CAKE|
Beat butter and sugar, add yolks of eggs. Next add arrowroot, bicarbonate of soda and cream of tartar, egg whites, cinnamon and milk.
Bake at 150 C (325 F) in a ring tin about 20 minutes. Cover with whipped cream into which you have folded melted dark chocolate.
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Allan Gardyne, Golden Beach, Queensland, Australia.
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