Flourless Sponge Cake: Gluten and Dairy Free
Author: www.gardenfreshfoodie.com
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 12
- 7 eggs, separated at room temp
- ⅔ cup of agave nectar
- 2 tbsp fresh lemon juice
- zest of 1 orange (about ½ tbsp)
- ½ cup potato (or other starch like tapioca, arrowroot, or corn if not keeping Passover)
- ¼ cup of almond meal
- Preheat oven to 300 degrees
- Separate eggs, placing yolks in main mixing bowl
- Beat yolk until fluffy and add in juice, agave, and zest
- Sift potato starch and almond meal and add in gradually
- Beat egg whites until stiff
- Gently fold in whites into batter, being sure not to deflate
- Place 10" tube pan onto a cookie sheet (we wrap the bottom of ours to prevent it from leaking) . Pour batter into an ungreased tube pan
- Bake at 300 for 30 min and turn up heat and bake at 325 until golden brown and set (about another 15 minutes-knife inserted will be clean)
- Invert and allow to cool
- Serve with whipped cream and berries (try this cinnamon coconut vegan whipped cream)
Serving size: 1/12 Calories: 130 Fat: 3.9 g Saturated fat: 1 g Carbohydrates: 20.7 g Fiber: 1 g Protein: 3.9 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/gluten-free-desserts/flourless-sponge-cake-gluten-and-dairy-free/
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