Wheat & Dairy Free Sponge Cake
VG, WF, DF, SF
Yield: 1 cake
4 eggs, separated
1 tbs lemon juice
1 cup potato starch flour
1 cup honey
1/2 tsp salt
Beat egg yolks till thick. Blend in salt, lemon juice, & honey. Then blend in flour. Beat egg whites stiff. Mix flour mixture
with egg whites. Oil a 9" tube pan, pour in batter, bake at 350 F for 20 min., then raise to 400 F & bake 20 min. longer.
From the kitchen of: Sandra Sawyer, Ontario, Canada
"This is really easy & all my celiac relatives can have dessert when topped with fruit & whipped cream."
Webmaster's note: Click here for a dairy-free alternative to whipped cream.
Recipe published: Spring, 2008
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