Sponge cake (no maple syrup)
From Alaina in her book Alternative Baker
Ingredients
- ¼ cup avocado oil
- ¾ cup water
- 3 egg yolks
- 1 tsp vanilla extract
- ½ cup plus 2 tablespoons (for egg whites) organic granulated sugar
- ⅓ cup sweet white rice flour
- ⅓ cup coconut flour
- ¼ cup millet flour
- 1¼ tsp baking powder
- ½ tsp fine sea salt
- 5 large egg whites, at room temperature
- ¼ tsp cream of tartar
Instructions
- Position a rack in the center of your oven and preheat to 325F. Line an ungreased 8-inch round baking pan with a piece of parchment paper cut to fit.
- In a large bowl, whisk together the oil, water, egg yolks, and vanilla, then whisk in ½ cup sugar.
- Place a strainer over the bowl and sift in the flours with the baking powder and salt, adding back in any bits left in the strainer. Whisk until completely 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. Slowly add in the remaining 2 T sugar and whip until the whites are glossy and just hold a firm peak, 1-3 mins.
- Use a flexible silicone to fold ⅓ of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour batter into prepared pan and bake until the cake is golden and a toothpick inserted near the center comes out clean, 40-50 mins. Remove to a cooling rack.