Almond Lemon Sponge Cake

I just started organizing my recipes and testing select ones for my Crafty Cookery Cookbook but paused in the process last night to create a gluten free sponge cake for my dear friend Sonie. I cobbled together four different recipes I found online, added my secret gluten replacement ingredient (chia seeds) and tossed it in the oven. It turned out beautifully, though I’m really glad my stand mixer came with two mixing bowls since this cake is fairly labor intensive but well worth the effort.

I ground my chia seeds in a coffee grinder I keep reserved for herbs and spices since whole chia seeds would give the cake a weird texture. Flax seed meal or psyllium husk powder would work just as well.

I baked my cake in a 9″x9″ cake pan so the timing will be different for cakes baked in a sheet pan or a jelly roll pan. Keep an eye on it and when the top is light brown and a toothpick inserted into the center comes out clean, it’s done.

To adapt this recipe for grain free diets, instead of corn starch substitute for either arrow root powder or tapioca starch.

I used local wildflower honey in this, which is my favorite for baking. It’s not quite as sweet as clover honey and has a more delicate flavor. Next time I may use the lavender infused clover honey I made.

6 eggs, separated
1 cup almond meal
1/2 cup honey
1/4 cup corn starch
2 Tbs lemon juice
1 Tbs lemon zest
1 Tbs ground chia seeds
1 1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350*F. Prepare bake pan with oil and/or parchment paper. Separate eggs into two mixing bowls. Add honey, lemon juice, lemon zest, ground chia seeds and salt to the egg yolks. Beat until eggs are light yellow and ingredients are combined. Whip egg whites until stiff peaks form. In another mixing bowl combine almond meal, corn starch and baking powder. Stir until ingredients are evenly combined. Pour the dry ingredients into the egg yolk and honey mixture. Stir until well combined. Gently fold in the egg whites. Pour batter into the prepared bake pan. Bake until the top of the cake is light brown and a toothpick inserted in the center comes out clean. 30-35 minutes for a 9″x9″ square pan or a 9″ round cake pan, 5-10 minutes for a jelly roll/sheet pan.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free. Bookmark the permalink.

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