In effort to use up some eggs before they go bad, I decided to make sponge cake for the first time this weekend.  The first time I made it, I used regular unbleached organic white flour, and it turned out delicious. The second time I made it  gluten-free with organic quinoa flour. There was a slight difference in taste, and the gluten-free version was a little harder to get out of the pan without breaking apart; yet my son preferred the quinoa version.

Gluten-Free Sponge Cake

Separate:

• 6 organic eggs

Beat the egg yolks (best done in a stand mixer if you have one) until thick.  Add gradually in order while beating:

• 1 cup white sugar
• 1 teaspoon gluten-free almond extract
• 1 cup quinoa flour (or unbleached white if not gluten-free)

Preheat oven to 325 degrees.

In a separate bowl, beat the egg whites until frothy.  Add while beating:

• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

Fold the egg white mixture into the egg yolk mixture.  Pour into a bundt pan and bake for one hour.  Sprinkle the top with powdered sugar. Serve with strawberries and whipped cream or simply enjoy alone.

Note:  If making this sponge cake gluten-free, make sure your almond extract does not contain grain alcohol.

This recipe is adapted from Glorious Sponge Cake on All Recipes.