Corn Flour Sponge Cake with Lemon Glaze

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