Sunday, June 27, 2010

Sponge cake

I grew up in wonderful small town middle class neighborhood where all the kids knew each other and no one had to be home till dark. Summer nights were spent catching fireflies or playing spot light. As children long hot summer days were spent exploring the beautiful hills that surround us, playing kickball, or hanging out at each others home. Everyone knew everyone so the children came and went as they pleased. Fathers Day was no different.

Sadly I do not have special memories to recall for Fathers Day. Most likely my step-father watched cow pasture pool (aka golf) all afternoon while sipping ice cold beer. Later Mom would make dinner and we would eat around 8 or 9pm. End of story.

So when darling and I starting having a family I wanted Father's Day to be special for him. To make him feel like a King in return for the ultimate gifts he had given me, our children. I think it is safe to say we have succeeded thus far. Every Father Day is celebrated with his favorite things in mind. He might never say it but I know he has loved this day because there were no crazy schedules, errands to run, Dr. or therapy appointments. Us just being with him.

This year he made a simple request for his special day. No picnic at the beach or the lake. No well planned out dinner followed with gifts. No plans~ just to hang out. If it is sunny, we go to the pool. Rain we snuggle up and watch a movie. To just go with the flow. Dinner for all he cared could be sandwiches!

So that is exactly how we spent the day. Just hanging out. Darling spent time with each of the children on their own. He took a nap and went to the sauna. While darling was pampering himself the girls and I cooked salmon I had secretly stashed away for the day.

I had been wanting to try this recipe for sponge cake ever since I stumbled up this blog.  The recipe was simple. The directions were well layed out. We did make a few changes to the Kate's recipe. Some were planned and some not so! I used mixed berry soy yogurt rather than the recommend filling and dollop of strawberry soy yogurt on the side. These changes made the recipe casein free. The one unplanned change happened by accident. The oldest misread the ingredients adding 2 tablespoons of lemon extract. Oops! So the vanilla and almond extract were omitted. The end result was a yummy lemon sponge cake topped with warm blackberries. Oh my golly was it good!

The sky is the limit with this very versatile cake. We will definitely be make it again and again. Please share how you liked the sponge cake and if you make any change.
Happy eating!

Gluten Free Easy Sponge Cake


8 eggs, room temperature
1 cup powdered sugar
1/2 cup potato starch (NOT flour!)
1/2 teaspoon salt
1 1/2 teaspoons GF vanilla extract
1 teaspoon GF lemon extract
1 teaspoon GF almond extract


freshly whipped cream
fresh fruit (strawberries and blueberries)
powdered sugar (for dusting)


1.Separate the egg whites and the yolks.

2.Beat the egg whites until stiff peaks form and set aside.

3.Beat the egg yolks until light yellow and creamy – about 2 – 3 minutes)

4.Sift together powdered sugar, potato starch (not flour!) and salt.

5.Add sifted dry ingredients to the beaten egg yolks and mix thoroughly.

6.Add the extracts. Mix again.

7.Using a spatula or spoon (not your mixer!), gently fold the egg whites into the batter.

8.Preheat the oven to 325F.

9.Line a jelly roll pan or a full sized cookie sheet pan with parchment or wax paper.

10.Gently smooth the cake batter out to the length of your pan with even depth. 

11.Bake the cake for 15 minutes then turn off the oven and open the oven door. (I open the oven by cracking it open about 2-3 inches.)

12.Leave the cake to cool in the oven for 5-8 minutes.

13.Remove from oven and cool.

14.Gently lift the cooled cake up off the parchment paper just to loosen it from the paper. Lay the cake back down on to the paper. You will use the parchment to help you roll the cake.

15.Top with freshly whipped cream and fresh fruit slices.
16.Have a piece of fresh paper the length of your cake OR a serving platter that fits nearby. Use the parchment paper to help you roll the cake. (I roll it so I have LONG rather than rolling the short end and have a HUGE rolled cake.)

17.Lay the cake on the fresh parchment or on your serving platter. Gently lay a few pieces of fruit on top and dust with powdered sugar.

18.Serve and enjoy!

No comments: