Sponge cake
From Alaina at bojongourmet.com
Ingredients
- 55 g avocado oil
- 3 large egg yolks
- 200 g maple syrup
- 55 g sweet rice flour
- 50 g millet flour
- 40 g sorghum 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
- 25 g granulated sugar
Instructions
- Position a rack in the center of the oven and preheat to 325ºF. Line 2 ungreased 8-inch (or 1 9x13) round cake pans with rounds of parchment paper cut to fit. The cake batter will crawl up the sides of the ungreased pan as it bakes, making the cake extra fluffy.
- In a large bowl, whisk together the oil, egg yolks, and maple syrup.
- Place a strainer over the bowl and sift the sweet rice, millet and oat 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.