Potato Starch Sponge Cake

[ICNDonna]

This can be good for those who are sensitive to wheat products.

Set oven to 350.

Ingredients:

4 eggs
1/2 cup sugar
pinch of salt
1/2 cup potato starch
Flavoring (vanilla, almond, or ?)

Separate eggs. Beat egg whites until very stiff (you can't overbeat). Set aside.

Beat egg yolks, gradually adding sugar and salt until they are light colored and creamy. Gradually add potato starch and flavoring. Beat well.

Fold egg yolk mixture into beaten egg whites until smooth.

Bake in loaf pan or tube pan (I use my angel food pan) about 20 to 25 minutes until toothpick comes out clean. Turn upside down until cool; remove from pan.

For jelly roll:
Bake on 1" deep waxed paper lined cookie sheet (about 11" by 13"). When you remove from oven, immediately run a knife around the edges, then turn upside down on a clean towel. Peel off waxed paper and replace with fresh waxed paper, roll up and wrap in towel; allow to cool. When cool, unroll, remove waxed paper and spread with jelly or jam and roll into jelly roll. Sprinkle with powdered sugar or spread lightly with frosting (optional).

[leelee88]

Yummy!! Thanks for sharing..

[Golden Girl]

Your recipe sounds like a traditional Passover type cake. If someone is looking to buy potatoe starch they should first look in the Kosher food section of their local grocery. They could also find loads of other wheat free menu ideas on Passover web menues or look at say, Manischewitz.com. Just my ideas on following restricted food diets.

[ICNDonna]

I actually got the recipe from the American Dietetic Association years ago when my youngest son couldn't have wheat. I still make it occasionally just because we like it.

Donna