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RICE OR POTATO FLOUR
SPONGE CAKE |
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by
Margaret Young & Eileen Kupstas Soo (The Joy of Cooking) –
2005 Conference Cookbook
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¾
cup |
Potato or Rice Flour |
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½
cup |
Sugar |
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8 |
Egg Yolks |
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9 |
Egg Whites |
Directions:
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Sift
flour and sugar 3 times or more.
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Beat
yolks until light and creamy and stir into flour mixture.
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Beat
whites until stiff but not dry.
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Fold
into flour mixture by hand gently but rapidly.
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Bake 45 minutes at 350 degrees. Cool upside down, as for
angel food cake.
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