By Manda
Orange Sponge Cake
¾ cup brown rice flour
¼ cup cornstarch or potato starch
¼ tsp xanthan gum
1 tbsp baking powder
4 eggs, separated
½ cup honey
¼ cup orange juice
1 tsp vanilla
Zest of one small orange
Chocolate Sponge Cake
¾ cup brown rice flour
¼ cup cornstarch or potato starch
¼ tsp xanthan gum
1 tbsp baking powder
¼ cup unsweetened cocoa powder
4 eggs, separated
½ cup honey
1 tsp vanilla
Preheat the oven to 325 degrees.
Sift all the dry ingredients together and stir until well mixed. In two bowls, seperate the eggs. In the bowl with the yolks, whisk or blend in the honey and vanilla until it obtains a pudding like texture. Now, beat the egg whites until just foamy. Make a well in the bowl with the dry ingredients and add the liquids (add the orange juice and zest at this step for the orange sponge).
Fold everything together gently until combines. Pour batter into either 2 8-inch cake pans or a 12 cup muffin/cupcake pan. Bake for 15 to 12 minutes. Let cool then decorate with a gentle dust of powdered sugar or a luscious topping of butter cream icing.
..Or even a chocolate/carob glaze for the orange cup cakes.
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