Simple Sponge Cake
1 cup (120 g)
Gluten free flour (King Authur or Cup-4-Cup)
1 cup (200 g)
Granulated sugar
1/2 tsp (5 g)
Baking podwer
1/4 tsp (1.5 g)
Kosher salt
1/2 tsp (2.5 g)
Cream of tartar
6
Eggs, seperated, room temperature
1/3 cup (80 ml)
Vegetable oil
2 tbsp (30 g)
Water
2 tsp (15 g)
Unfiltered honey
1/2 tsp (2.5 ml)
Pure vanilla extract
Instructions
1.
Preheat oven to 350F / 175C.
2.
Using a stand mixer, beat the egg whites with the cream of tartar on high until it becomes foamy.
3.
Add about one third of the sugar (1/3 cup) and beat on high until firm peaks form. Set aside.
4.
In a large bowl add the egg yolks, the rest of the sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk.
5.
Add half the egg whites to the egg yolk mixture and fold very gently.
6.
Sift the flour and baking powder into the egg yolk mixture one third of the dry at a time, gently folding.
7.
Add the vegetable oil. To help incorporate the oil better, mix a few spoonfuls of the batter with the oil first.
8.
Add the remaining half of the egg whites to the batter and fold gently until well combined. Do not over mix.
9.
Pour the batter into the desired parchment lined cake pans and bake accordingly. A 13x9 will take about 18 minutes, use smaller round pans if you want a taller cake (and increase the time).