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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the gluten free sponge cake I use to make in place of any normal sponge cake. Ingredients:
5 eggs |
5 tablespoons water |
2 1/2 ounces sugar |
2 ounces rice flour |
1 1/2 ounces cornstarch |
1 teaspoon baking powder, gluten free |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 390°F.
2. Divide eggs.
3. Beat egg whites until stiff.
4. Cream egg yolks, water, sugar and vanilla.
5. Combine rice flour, corn starch and baking powder.
6. Sift flour mix into creamed egg yolks.
7. Fold in stiff egg whites.
8. Grease a 9 or 10 inch spring form.
9. Pour batter into spring form.
10. Bake at 390° F for about 15 minutes.
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