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Easy gluten free sponge cake recipe


sponge cake

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 the opposite of an angel food cake in that it requires the same number of yolks as the whites used for an angel food cake. It also has a light texture with a rich flavour from the egg yolks.



Preheat oven to 350 degrees F.

Beat egg yolks until light yellow (about 5 minutes). Gradually add the sugar, then pour in boiling water. Add vanilla extract, and stir until thoroughly mixed.

Sift together sweet rice flour, baking soda, tartaric acid, and salt in a small mixing bowl.

Sift flour mixture into egg mixture and gently fold until just combined.

Grease a cake pan. I generally use a 9" springform pan for this cake.

Pour batter into prepared cake pan and level off as much as possible. Bake on lower rack for 60 minutes. Cool for at least one hour before removing from pan. Invert cake onto cake stand and serve. Can be made a day ahead.

Servings: 12.

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