Gluten Free Sponge Cake

This gluten free sponge cake is light and airy, and so simple to make. Serve it with fresh whipped cream and strawberries on a hot day. It’s perfect for Memorial Day, or any day!

Gluten free sponge cake is a light and airy treat that I think of almost like a blank gluten free cake canvas. It has such mild flavor and tender texture you can serve it a million different ways: with or without fruit, with just a big dollop of whipped cream, or with a drizzle of simple syrup. And it’s the perfect end to a big meal on a warm day.

INGREDIENTS
4 eggs (200 g, out of shell), separated

3/4 cup (150 g) granulated sugar

1/2 teaspoon cream of tartar (or 1 tablespoon freshly squeezed lemon juice)

10 tablespoons (88 g) Basic Gum Free Gluten Free Flour Blend (58 g superfine white rice flour + 19 g potato starch + 11 g tapioca starch/flour)

2 tablespoons (18 g) cornstarch (or try arrowroot)

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan* well and set it aside.
2. *Alternatively, multiply all of the ingredients in this recipe by 150% or 1.5. Follow the recipe instructions as written, but divide the batter between two 8-inch cake pans. Bake them for about 25 minutes or until the cakes have begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached.
3. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium-high speed until pale yellow. Sift the flour blend, cornstarch and salt into the egg yolk mixture, and beat until well-combined. Transfer the egg yolk mixture to a small bowl and set aside.
4. ....................................

For Full Instructions Please See : glutenfreeonashoestring.com

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