sheercookery

Quick and Easy Pineapple Sponge Cake

In Bake, Gluten-free, Oven, The Unlikely Cook on June 6, 2010 at 4:43 am

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  • Get 4 eggs and separate the whites from the yolks.
  • Beat the egg whites with cream of tartar in a bowl till they are light and fluffy.
  • Whisk in half a cup of coconut sugar, a teaspoon of baking powder, half a teaspoon of salt, 1/4 cup sunflower or safflower oil, 1/3 pineapple juice with chunks, 1 cup of rice flour, 1/2 cup potato starch, 1/4 cup almond meal, and 1/4 cup tapioca starch.
  • Fold in the egg whites till smooth then our in a greased baking tray.
  • Bake in a preheated oven, at 165°C for 30 to 45 minutes.
  • Serve with your favorite tea or coffee.

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  1. Hummingbird Cake…

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