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Thursday, August 17, 2017

Thursday Recipe - Chocolate GF Sponge Cake

I'm experimenting with a wheat-free diet. My health issues are getting the best of me and I'm willing to try anything that might help at this point.

So I decided to start this wheat-free diet on my birthday. While I have guests in the house. And all sorts of other crap going on in my life. Not a good idea. Extra stress is not pleasant.

But it did give me the option of playing around with my GF sponge cake recipe. It's easy, fairly quick to pull together, and makes a delicious cake. I made one on Saturday that was gone before everyone got a slice. It was vanilla, filled with coconut cream, whipped topping, and fresh berries. Today I shall attempt chocolate sponge with chocolate whipped frosting.

*Note: This cake is more dry than the vanilla version. It's best to underbake it a bit, then after it cools, wrap it in plastic wrap and refrigerate overnight. Frost and serve the next day. Mine also didn't rise nearly as high as the vanilla one. Still tasty.

Chocolate Gluten-Free Sponge Cake

7 eggs
3/4 c. sugar
1/2 c. cocoa powder
1/4 t. salt
1/3 c. rice flour
3/4 c. almond flour

Heat oven to 325. Grease a 10-inch springform pan and set aside.

Separate eggs, being careful to keep the yolks out of the whites. Set the whites aside.

Beat the yolks until very thick and creamy, at least 3-5 minutes. Add sugar and salt. Beat for another 1-2 minutes. Stir in flours. Set aside.

Beat whites until stiff peaks form. Gently fold egg yolk mixture and cocoa into the whites until the bits of white foam are all incorporated and cocoa is mixed in.

Pour the batter into the prepared pan. Bake for 30-35 minutes, just until a toothpick comes out clean.

Cool 10 minutes in the pan, then gently release the cake. Finish cooling on a baking rack.

Once cool, split the cake into two layers. Fill with half of the chocolate frosting. Use the rest of the frosting to decorate the cake. Refrigerate to set.

Store in the fridge.