I made this for Passover seder the other night and it was pretty darn good. When I was at Costco today, I overheard a woman saying she was going to make a gluten free shortcake for strawberry shortcake. So I told her to email me for the recipe, but thought I’d share it with everyone!
Lemon Sponge Cake
7 eggs
1 1/2 cups sugar
1 1/2 T lemon juice
1 1/2 teaspoon lemon rind
3/4 cup potato starch, sifted
dash of salt
splash of lemon or orange oil (optional)
Seperate six of the eggs. Beat the six yolks with the one whole egg until frothy*. Gradually add in the sugar, lemon juice, lemon rind (and oil) and beat constantly and thoroughly to incorporate all ingredients. Gradually add the potato starch, stirring constantly to ensure it’s all mixed through.
Beat the egg whites with the salt until stiff but not dry (*if you have a free standing mixer, you can have these beating at the same time as you mix the yolk mixture, to save some time).
Fold the egg white mixture gently and throroughly into the egg-yolk mixture.
Place in an ungreased 10-ince tube pan.
Bake in a 350 degree oven for 55 minutes, or until cake springs back when touched gently with fingers.
Invert pan and cool thoroughly before removing cake.
Enjoy!
Happy Passover or Happy Easter to everyone!
GFS
Steve, Did you mean 3/4 cup potato starch? My mother’s lemon sponge cake was my favorite cake as a child. I always asked for it on every birthday. Thank you so much for bringing that back to me.
I bet this was terrific, Steve! Your guests and the lady you helped out are fortunate.
I’ve noticed that potato starch is in a lot of GF passover recipes. Are there any substitutes that you know of? say cornstarch? If not, I’ll try to get some at the specialty section of the big grocery in town when I can to give it a try. I know my support group members would love to help me eat it. It’s wonderful that it’s dairy free, too.
Thanks!
Shirley
I have so been wanting to make a sponge cake. I don’t know if its that passover time of year, or if it has something to do with spring, but i’ve been craving sponge cake.
Thanks for the recipe, it’s sounds super delicious! And happy passover!!
Now that you’ve posted this recipe, and I’ve found a good custard recipe – I see a fresh berry trifle in my future! Strawberry season is just around the corner.
Thanks Steve!
Happy passover!
Hey Steve,
Made your cake for our support group meeting today. It turned out very well and everyone enjoyed it.
It did stick to the pan … maybe because I didn’t add any lemon or orange oil. Next time, I’ll just grease the pan a bit. The cornstarch instead of potato starch worked just fine.
I also found this lemon glaze on this site below that one of our members mixed up and poured over the cake (while I was finishing the oven-fried chicken). That was a nice addition.
http://foodoutcast.blogspot.com/2008/08/lemon-passover-sponge-cake.html
Thanks!
Shirley
[...] recipes, his experiences eating out, food product reviews, and lots more. I recently made his lemon sponge cake and it was light [...]
Got any left?
I could sure use a sweet treat to pick me up.
So far, I’m just downing coffee and anything my love makes for us to eat (which is usually much more dense, meaty and “macho” than I would make for us….LOL). I’m fairly certain that the idea of lemon sponge cake has not crossed his mind as he is averse to sweets (!!! I know… it was almost a breaking point until I realized that there would be MORE for ME! LOL). I may just have to send him this way!
Hope you are well -
xoxoxoxoxo
Kate