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Sponge Cake - (Gluten Free)


Thursday, January 01, 2004
10 servings, 1 slice each
9 eggs1 c potato starch
juice of one lemon
1 1/4 c sugar
juice of one orange
Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2
whole eggs to the bowl with the yolks and beat until foamy. Gradually add
the sugar; beat until light and lemon-colored. Add the potato starch
aternately with the juices, With an electric mixer, beat the egg whites
until stiff and dry. Carefully fold the yolk mixture in to the stiffly
beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to
325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least
1 hour. Serves 10 or more.
Nutrition Facts:
227 cals; 5.4 g protein; 42 g carb; 3.6 g fat
Julie Free, RD/LD, Saint Francis Hospital, e-mail jafree@saintfrancis.com
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