Cooking and Serving: 50 minutes | 8 slices single layer cake
Ingredients
4 (200 g (weighed out of shell)) eggs, separated | ¾ cup (150 g) granulated sugar | ½ teaspoon cream of tartar, or 1 tablespoon freshly squeezed lemon juice
Description
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 8 slices single layer cake
Ingredients
4 (200 g (weighed out of shell)) eggs, separated
¾ cup (150 g) granulated sugar
½ teaspoon cream of tartar, or 1 tablespoon freshly squeezed lemon juice
⅝ cup (88 g) Basic Gum Free Gluten Free Flour Blend
2 tablespoons (18 g) cornstarch, (or try arrowroot)
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
Notes
for 2 cakes) well and set it aside.
* In the bowl of your stand mixer fitted with the paddle attachment (or a large
bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and
beat on medium-high speed until pale yellow.
* Sift the flour blend, cornstarch and salt into the egg yolk mixture, and beat
* Transfer the egg yolk mixture to a small bowl and set it aside.
* Clean out the mixer bowl very well, and place the egg whites and cream of
tartar or lemon juice in the bowl, fitted with the whisk attachment.
* Beat the egg whites on medium-high speed until soft peaks form. Add the
remaining 1/4 cup (50 g) sugar, and beat until glossy, stiff (but not dry)
* With the mixer on medium speed, slowly pour the egg yolk mixture and the
vanilla into the egg white mixture, and beat until just combined. The mixture
should be smooth and glossy.
* Pour the batter into the prepared pan, and spread into an even layer.
* Place in the center of the preheated oven and bake until the cake has begun
to pull away from the sides of the pan and a toothpick comes out mostly
clean, or with a few moist crumbs attached (about 35 minutes).
* Allow the cake to cool in the pan for about 10 minutes before transferring to
a wire rack to cool completely.
* Cool the cake completely, then wrap it tightly and freeze for 30 minutes.
* Unwrap and slice the cake in half horizontally, fill with fresh whipped cream
or 7-minute frosting and a layer of sliced strawberries.
* Top with the other half of the cake, more whipped cream or frosting and
another layer of sliced strawberries. Chill for about 2 hours before serving.
Multiply all the ingredients in this recipe
Follow the recipe instructions as written, but divide the batter between two
Bake the cakes for about 25 minutes or until the cakes have begun to pull away
from the sides of the pan and a toothpick comes out mostly clean, or with a few
moist crumbs attached.
Recipe originally published on the blog in 2013. In 2016, recipe method and
ingredients updated slightly; photos updated.
Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 104mg | Potassium: 62mg | Fiber:
1g | Sugar: 19g | Vitamin A: 119IU | Calcium: 19mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
A slice of sponge cake on a white plate and a bowl of strawberries
slice of sponge cake on a white plate and a bowl of strawberries