Easy gluten free lemon sponge cake recipe
If you like to make angel food cakes, you know that you need to find a way to use up all the egg yolks. What better way than to make a sponge cake! It is an “anti-angel food cake” in that it requires the same number of yolks as the whites in an angel food cake. It also has a similar texture with a richer flavor from the egg yolks.
A light cake, just waiting for toppings
Gluten free lemon sponge cake recipe
- Contains EGGS
- 125 grams maple sugar
- 240 mL boiling water
- 1 gram fine salt
- 300 grams sweet rice flour
- 12 egg yolks (the closer to room temperature the better)
- 3 mL vanilla extract
- 3 mL lemon extract
- 5 mL lemon juice
- 7 grams baking powder
- zest of one lemon
Preheat oven to 350 degrees F.
Beat egg yolks until light yellow (about 5 minutes). Gradually add the maple sugar, then pour in boiling water until thoroughly mixed.
Sift together sweet rice flour, baking powder, and salt. Add the vanilla and lemon extracts, lemon juice, and lemon zest. Sift flour mixture into egg yolks and gently fold until just combined.
Spoon into an ungreased tube pan. Run a knife through the batter before baking to break up any large air pockets that may have formed. Bake on lower rack for 60 minutes. Cool inverted on a cooling rack for at least one hour before removing from pan.