A simple sponge cake with hot tea has always been my guilty pleasure. Since my diagnosis, I have been trying to find the recipe that will allow me to indulge and reminisce the gluten filled days. I finally got it right! The cake is moist, fluffy and full of citrus goodness. Give it a try, it is worth every second of your time.
Dry ingredients:
3/4 cup rice flour
1/2 cup tapioca
1/4 cup cornstarch
1/4 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp guar or xantham gum
1 tsp lemon zest
1 tsp orange zest
Wet ingredients:
4 eggs separated
3/4 cup sugar
1/4 cup orange juice
1/4 cup thick Greek yogurt
1/4 cup canola oil
1 tsp vanilla
Preparation:
Preheat oven to 350F
Butter an 11x10 baking pan. Pour sugar over the butter and shake it until evenly covered.
Combine all dry ingredients in a small bowl, including zests.
In your mixer bowl, put egg yolks, sugar and vanilla and mix until light in color and fluffy.
Add yogurt, oil, orange juice and mix again. Add the dry ingredients slowly while mixing.
Whip the egg whites until they form stiff peaks.
Fold the egg whites into the egg yolks mixture in 3 additions.
Pour the mixture into the pan and bake for 20-25 minutes or until the top is golden brown and the center of the cake is dry (check with toothpick).
Let it cool for 15 minutes. Now you can either glaze it with apricot glaze (warm 2 tbsp of apricot preserves in the microwave for a few seconds), or pour simple syrup over it. I put 1/4 cup of sugar with 1/4 cup water and a few mint leaves in a small pot until the sugar dissolved, about 5 minutes. Put the glaze/syrup while the cake is still warm so it will absorb the goodness.
Enjoy!
