Grain free sponge cake
From Alanna at bojongourmet.com
Ingredients
- ¼ cup (55 g) avocado oil
- 3 large egg yolks
- ½ cup + 2 tablespoons (200 g) maple syrup
- 2 tablespoons water
- ½ cup (75 g) cassava flour
- ¼ cup (25 g) coconut flour
- 2 tablespoons (15 g) tapioca flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon fine sea or kosher salt
- 5 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 2 tablespoons (25 g) maple sugar
Instructions
- In a large bowl, whisk together the oil, egg yolks, and maple syrup.
- Place a strainer over the bowl and sift the cassava, coconut, and tapioca flours with the baking powder and salt directly into the egg yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth.
- In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form, 2-3 minutes.
- With the mixer running, slowly add the sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl and turned upside down, 1–3 more minutes.
- Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain.
- Immediately pour the batter into the prepared pans and quickly but gently use an offset spatula to spread the batter into a thin, even layer.
- Transfer the pans to the oven and bake until the cakes are golden, spring back to the touch, and a toothpick inserted near the center comes out clean, 20-30 minutes. Remove to a rack and let cool completely in the pan.