This is a light gluten-free cake – the quality of the eggs are key here, and worth a trip to your local farmers market. Corn Flour is finer than corn meal and I use Bob’s Red Mill brand. As with all sponge cakes this is a natural with berries and whipped cream.
3/4 cup Corn Flour
3 eggs, separated
1 tsp Vanilla
1 pinch Salt
1/2 cup Granulated Sugar
Lemon Glaze:
Zest and Juice of a lemon
4 Tbs Powdered Sugar, plus more for dusting
Stir together in a bowl until the powdered sugar is dissolved
- Pre-heat the oven to 350 degrees
- Sift the corn flour and salt together
- Beat the egg whites until they are stiff and set aside
- Beat the egg yolks with the sugar and vanilla for 7 minutes in a standing mixer
- Gently fold the flour mixture into the egg yolks
- Take about 1/3 of the whites and mix into the yolks to loosen up the mixture, Then gently fold in the rest of the egg whites, just until there are no lumps of white
- Pour into a greased 8″ round cake pan which has been lined with waxed paper on the bottom
- Bake for about 20 minutes or golden brown and pulling away from the sides slightly
- Cool and remove from the pan onto a cooling rack
- Put a piece of waxed paper under the rack
- Pour the glaze over the top of the cake, spreading with a spoon
- Cut into wedges and serve with berries and cream if desired
Blue Ridge Farm Eggs
This Microplane Grater is the perfect tool for zest
