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.
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
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.