Potato Flour Sponge Cake by Brenda-Lee Olson
August 3, 2000

Potato Flour Sponge Cake
(GF, CF, DF, SF)

4 eggs large eggs, separated
3/4 cup sugar
1 tablespoon lemon juice
1/2 cup potato flour or starch
1/4 teaspoon salt


Beat the egg yolks, adding sugar gradually while beating. Add the lemon
juice and continue beating until mixture is light and creamy. Sift the
potato flour together with the salt and fold into the egg mixture. In a
clean glass bowl beat egg whites until stiff, but not dry. Fold the egg
whites into the egg yolk and flour mixture. Pour into an UNGREASED tube pan.
Bake at 325 degrees F for about 45 minutes. Remove from the oven. Invert the
pan over a metal funnel until cooled.

Variations:

Jelly Roll: pour batter into a lipped cookie sheet and bake for 20 minutes.
Remove from the pan. Spread a tangy jelly or jam over the surface of the
cake and roll at once. Use toothpicks to hold the roll in place as it cools.