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
- 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.