GF/CF SPONGE CAKE RECIPE
TAKE TWO :)
GLUTEN FREE, CASEIN FREE
Also, DAIRY FREE, SOY FREE, NUT FREE, WHEAT FREE (obviously!), and LOW FAT!!!!! Seriously? Seriously!
My Mom makes a mean sponge cake. It was always the "go to" dessert for impromptu dinner parties. It's fast, easy to make, and pretty much fool proof. This past summer, I started using my mom's secret recipe for dinner parties, drinks night with my mommy group (we gather once a month for desserts and wine), rotary club luncheons (just kidding on that one, I don't actually know what a rotary club is). I served it with sliced strawberries, compote, Good Karma Vanilla Rice Divine, etc. and it was always a huge hit. Best of all, I realized I could adapt this recipe for people with food allergies. Sorry to all of you out there avoiding eggs. You can't make this with egg replacer, it requires real eggs. But for those of you avoiding the other top 7 food allergens, or on GF diets, this is the cake for you!!!
1/4 cup + 2 Tbsp. Tapioca Flour (available from Bob's Red Mill)
1/4 cup + 2 Tbsp. Amaranth Flour (available from Bob's Red Mill)
1/4 cup + 2 Tbsp. Superfine Brown Rice Flour (Bob's Red Mill BR Flour is superfine)
1/4 cup + 2 Tbsp. Millet Flour (available from Arrowhead Mills)
1/2 tsp. xanthan gum
6 egg yolks
1/2 cup cold water
1 1/2 cups sugar
1 tsp. gluten free vanilla or almond extract (almond is the traditional ingredient, so use it if you have no nut allergies)
6 egg whites
3/4 tsp. cream of tartar
Preheat oven to 350 degrees. In a medium bowl, combine the flours with the xanthan gum, and set aside. Using an electric mixer set on medium, beat the egg yolks until lemon colored. Add the water, beat. Add the sugar and vanilla or almond extract, and beat until combined. Add the flour mixture a little at a time. In a separate bowl (be sure it's dry and cool) beat the egg whites until foamy. Add the cream of tartar and beat until peaks form. Fold the egg whites into the batter, gently. Be sure the whites are fully incorporated, but don't over-beat. Pour batter into a greased nonstick 10-inch bundt pan. Bake 30 minutes. Turn pan, reduce oven temperature to 325 degrees and bake 30 minutes more. Remove from oven, let cool in pan about 10 minutes, then turn cake out onto cooling rack and let come to room temperature. Dust with powdered sugar. Serves 10.