This Sponge Cake is a staple at our Passover table as there is no flour used, only Potato Starch. But this cake is also terrific to make any time of year when you are baking for someone with Gluten intolerances. I have to say this isn't a healthy cake that I would normally post as it is high in sugar, but for a special occasion it is a good option and it might just be the softest, fluffiest cake you have ever eaten!
Serves 10
9 extra large eggs
1.5 cup cane sugar
1.5 tsp grated lemon zest
1/2 tsp grated orange zest
1.5 tbsp lemon juice
3/4 cup potato starch
Glaze
1 cup powdered sugar
3-4 tsp fresh orange juice
1/2 tsp vanilla extract
Fresh strawberries for serving
Preheat oven to 350 degrees
Using non-stick cooking spray or canola oil spray- spray a 10" tube pan, line the bottom with parchment paper (you can buy special parchment paper made for tube pans that have the holes, or just cut yourself), spray parchment paper.
Separate 8 eggs into 2 separate large bowls
Beat 8 egg yolks and 1 whole egg with an electric mixer until very frothy. Gradually add in sugar, lemon juice, lemon and orange zest and continue to beat. Slowly fold in potato starch.
In the bowl with the egg whites, using a clean mixer or electric whisk beat until stiff and glossy. Very gently fold into the yokes until just incorporated.
Carefully pour the mixture into the pan and smooth out
Bake for about 40 minutes or until golden brown. Let cook completely in the pan and then once cooled very carefully take a knife to loosen the edges and invert onto a cake plate. Remove parchment from the bottom. The bottom of the cake will now be the top.
For the glaze whisk the sugar, orange juice 1 tsp at a time and vanilla extract. You want the glaze to be like a loose paste. Gently drizzle over the cake. Slice strawberries and decorate the top and sides of the cake.
Store at room temperature for 3 days.
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