This is the 2017 updated recipe for my potato flour sponge cake. I make this for special occasions and its always a hit. I use it as a base for tiramisu and trifle, and also as a sponge roll.
Grain Free Sponge Cake
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This gluten-free and grain-free sponge is light as a feather.
Course:
Sweet Treats
Cuisine:
Gluten Free, Grain Free
Keyword:
cake
Servings: 14 slices
Ingredients
- 4 eggs separated
- 3/4 cup caster sugar use any extra-fine granulated sugar, finely ground coconut sugar will give you a caramel flavour.
- 1/2 cup potato flour
- 1/4 cup arrowroot/tapioca flour
- 1/4 cup almond meal or cassava flour for nut free, also see note **
- 1/2 tsp baking soda * see note
- 1 tsp cream of tarter * see note
- pinch salt
Instructions
-
Preheat the oven to 180ºC convection of 160°C fan forced. Prepare and line tin (1 large tin or 2 smaller round tins) with baking paper.
-
Beat egg whites until stiff, gradually add sugar and continue beating until mixture is thick and creamy. Add yolks one at a time, beat well.
-
Sift flours and raising agents and add to egg white mixture. Fold in carefully until well combined.
-
Pour into single tin or two round “sponge” tins.
-
Bake for about 15- 20 mins
-
Leave in tin for 5 mins before turning onto wire rack to cool.
-
Serve with whipped cream and jam or use in a trifle.
Recipe Notes
* or use 2 tsp of baking powder.
**If you are following the RPAH website FAILSAFE diet, eliminate the almond meal and use another 1/4 cup of potato starch instead.