Recipe: Light Sponge Cake (wheat-free, gluten-free)

LIGHT SPONGE CAKE
(wheat-free, gluten-free)

"This is excellent on its own just sprinkled with a little powdered sugar and layered with jam, but it also makes a first-class base for a wide range of desserts."


6 medium eggs
5 oz. superfine sugar
5 oz. rice flour

Heat the oven to 325 degrees F. Line a removable-bottomed 8-inch cake pan with lightly floured waxed paper.

Whisk the eggs and sugar together with an electric mixer until they are light and fluffy. Sift the flour into the bowl and fold it very carefully into the egg mixture making sure that you do not get any lumps of flour. Pour the mixture into the prepared cake pan.

Bake for 20-30 minutes or until the cake is firm to the touch. Remove from the oven and, carefully, from the pan. Peel off the waxed paper and allow to cool on a rack.

If you are to use the cake in another recipe (trifle or tiramisu) and do not want to use it all, the leftover will freeze well.

Makes 1 (8-inch) cake, 10 servings

Per Serving: Calories: 66.9, Protein g: 5.6, Fat g: 4, Saturated fatty acids g: 1.1, MonounSaturated fatty acids g: 1.7, PolyunSaturated fatty acids g 0.4, Carbohydrate g: 28.1, Total Sugars g: 16, Sodium mg 52, Fiber g: 0.3

Source: Wheat-Free, Gluten-Free by Michele Berriedale-Johnson