Light & Airy Gluten-Free, Dairy-Free Sponge Cake
This gluten-free sponge cake is a sure thing! This super light and fluffy cake is based on an old Italian recipe.
- 6 organic eggs
- 1 cup white sugar
- 1 cup one-to-one gluten-free flour
- 1/4 cup water
- 1 tsp grated lemon peel
- 1 tsp lemon extract (or almond extract)
- 1/4 tsp salt
- 1/2 tsp cream of tartar
Separte the egg yolks from the whites and place in separte bowls.
Beat the egg yolks until thick and lemon yellow in color. Add the sugar gradually. Then add the water, lemon peel, and lemon extract. Finally, add the cup of gluten-free flour.
Beat the egg whites until they are frothy. Add the cream of tartar and salt, then continue to beat until the mixture becomes stiff.
Fold the egg white mixture into the egg yolk mixture.
Pour the batter into an ungreased 9-inch angle food pan (tube pan). Bake at 325 degrees F for one hour.
I made this to take into work and everyone liked it, and it was much simpler to make than I expected. Really nice light cake. Thank you for the share!
This looks amazing, with sliced up strawberries and fresh whipped cream.