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04September2009
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Potato Flour Sponge Cake

Written by Grain Free Living

This potato flour sponge cake tastes so good. I make it alot for "normal" eaters and they can't believe that it is not a traditional wheat flour recipe.  I use it as a base for tiramisu and triffles as well, and also as a sponge roll. Its fool proof.

Ingredients

 

4 eggs, separated

3/4 cup sugar

3/4 cup potato flour

1/4 cup arrowroot/tapioca flour

1/2 tsp sodium bi-carb

1 tsp cream of tarter

pinch salt

 

 

Method

 

Preheat the oven to 170ºC. Prepare & 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 potato flour 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.

 

Last Updated on Sep272010

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General Recipe Notes

All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.

Some points for American readers on metric measurements are:

1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure.  1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml.  In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial.  Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.

Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.