Flourless Sponge Cake: Gluten and Dairy Free

We celebrate a holiday called Passover. During Passover, you are to eat matzah, an unleavened bread. It’s ground up form is used in many recipes. By it’s nature, Passover is a holiday that you end up feeling gross after (you know, like most large holiday meals). We feel this doesn’t have to be the case. We have altered many recipes to make them healthier and lighter than their original counterparts. Recipes that you would actually make at any time of year (and enjoy). This sponge cake is a perfect example of a light and airy dessert, perfect to pair with summer berries.

Ingredients:

7 eggs, separated at room temp
2/3 cup of agave nectar
2 tbsp fresh lemon juice
zest of 1 orange (about 1/2 tbsp)
1/2 cup potato (or other starch like tapioca, arrowroot, or corn if not keeping Passover)
1/4 cup of almond meal

Instructions:

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)

Flourless Sponge Cake: Gluten and Dairy Free

Author: www.gardenfreshfoodie.com

Recipe type: Dessert

Cuisine: Gluten Free

Serves: 12

Ingredients

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

Instructions

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)