The Multi-Talented Sponge Cake

It’s gluten-free.  You can serve it by itself, or use it as a base under fresh or frozen fruit, or top it with a custard sauce, or layer it in a parfait glass with caramel and whipped cream substitute.  You can bake it anytime and any season.

The recipe comes from one of our own nurses at Allergy & Asthma Center, who makes it for her niece’s family which includes members with gluten intolerance.

The Multi-Talented Sponge Cake

7 eggs
1 ½ cups granulated sugar, sifted, to get rid of lumps
1 ½ tsp. grated lemon rind
1½ Tablesp. lemon juice
¾ cup potato starch, sifted
Dash salt

Separate 6 eggs.  Beat egg yolks and 1 whole egg until frothy.  Gradually add sugar, lemon juice and lemon rind.  Beat thoroughly. Gradually add sifted potato starch, stirring constantly.

Beat egg whites with dash of salt until stiff, but not dry.  Fold gently into egg yolk mix, then transfer to ungreased tube pan.

Bake at 350 degrees for approximately 55 minutes, or when cake springs back when touched gently with fingers.  Invert until cool, then remove from pan. Serves 6-8.  Enjoy!

NOTE: Allergy & Asthma Center is not responsible for the recipes used on our web site. We do our best to see that they are appropriate for those allergic to certain foods but you must check the ingredients yourself or with your allergist for your own personal allergies.

If you have a recipe you would like to submit that even non-allergics love, please tell us about it.

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