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Family-Tested Gluten-Free Cake

It seems more and more people are requiring gluten- free recipes. Last year I made my first gluten-free apple crisp to serve at our son’s wedding rehearsal supper, so those requiring gluten-free foods could enjoy dessert too. Since then I have been watching for recipes and trying a few so when they are required for guests I will feel comfortable serving them, knowing they will taste good. The following recipe I acquired from CJ Katz — who promotes Saskatchewan food products on her television show and her website www.savourlife.ca. Daughter-in-law Barb and I did a taste test at coffee time recently and we liked the lemon flavour. Be careful not to overcook it as the cake will dry out — I’m talking from experience!

GLUTEN-FREE LEMON SPONGE CAKE

7 eggs, separated

1 whole egg 1-1/2 c. sugar

Finely grated rind of 1 lemon

2 tbsp. fresh lemon juice

1 c. potato starch (also called potato flour), sifted

Lemon Curd:

1/2 c. fresh lemon juice

1 tbsp. finely grated lemon peel

1/2 c. granulated sugar

2 tbsp. butter

3 eggs

Whipped Cream Frosting:

2 c. cold 35% cream

2-3 tbsp. icing sugar

1/3 c. reserved lemon curd

In a large grease-free stainless steel bowl, beat 7 egg whites until fairly stiff. Add sugar, gradually. Beat until stiff peaks form. Set aside. In a medium bowl, beat 7 egg yolks, 1 whole egg and lemon rind at medium speed for about 1 minute. Add lemon juice. Gently fold egg yolk-lemon mixture into egg whites. Sift over potato starch and gently fold in until no streaks remain. Pour into an ungreased tube pan and bake at 350 F for 50 to 60 minutes. Immediately invert cake pan and set edges on several soup cans until the cake is completely cool. Skipping this step will cause your cake to fall. Remove cake from pan, slice in half horizontally and fill with all but 1/3 cup lemon curd. Frost with lightly sweetened whipping cream.

To make Lemon Curd:In a saucepan, combine fresh lemon juice, peel, sugar and butter; bring to a boil. In small bowl, whisk eggs. Temper eggs by adding a bit of the hot mixture to the eggs. Whisk well. Add to lemon filling and stir until mixture boils and thickens. Transfer to a bowl and cool. Reserve 1/3 cup lemon curd for the frosting.

To make Whipped Cream Fro-sting:Whip cream and add icing sugar. Whip to soft peaks. Fold in 1/3 cup lemon curd. Frost cake.

JoanAireywritesfromRivers,Manitoba

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