Lemon Sponge Cake - No Flour - Gluten Free

Recipe Submitted by Donna ..|.. Index | Cake

sponge cake with no flourThis recipe is from a container of Manischewitz Potato Starch. I've made it once as of this writing [May 7, 2010] and it was very good, surprisingly good. The cake was lemony and the texture was light.

Ingredients

  • 7 eggs
  • 1 1/2 cups sugar, sift if lumpy
  • 1 1/2 teaspoons grated lemon rind [grated from fresh lemons]
  • 1 1/2 tablespoons lemon juice [use fresh lemons]
  • 3/4 cup Manischewitz Potato Starch, sifted
  • dash of salt

Directions

  1. Preheat oven to 350 degrees. Assemble your two piece 10-inch tube pan. Do not grease the pan.
  2. Prepare the grated lemon rind and juice, set aside. Separate six of the eggs. Set aside the whites for now. Beat the six yolks and one whole egg until frothy. To the eggs add the sugar, the lemon rind, and the lemon juice, beating constantly and thoroughly. Gradually add the sifted potato starch stirring constantly to ensure thorough blending.
  3. Beat egg whites with the salt until stiff but not dry. Fold gently but thoroughly into the egg yolk mixture.
  4. Place in ungreased 10 inch tube pan. Bake in a moderate oven (350 degrees F.) about 55 minutes or until cake springs back when touched gently with fingers.
  5. Remove from oven, invert the pan and cool thoroughly before removing the pan.

The Lemon Sponge Cake

The photo of the cake is not very pretty and that could be my fault. The cake was not completely room temperature when I removed it from the pan.

Serving the Cake: I'm not sure which fruit will compliment the cake's lemony flavor, but I will pick up some strawberries and raspberries to go with the cake because my family likes them. I will also purchase a carton of heavy cream to make sweetened whipped cream.

Sweetened Whipped Cream

Plan ahead - Chill your mixing bowl in your freezer.
For 2 1/3 cups whipped cream: Beat 1 cup chilled heavy cream with 3 tablespoons sugar in a chilled bowl until stiff.]

Potato Starch

I use potato starch in gluten-free baking. I found the Manischewitz potato starch at my local grocery store, but later, after going through my stash of 4 canisters, I could not find it there. More recently I found a different brand [Bob's Red Mill] at Market Street in TX. I suppose what I am saying is, you might find potato starch locally or not. There is always amazon.

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