Quick and Easy Pineapple Sponge Cake

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

  • 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.

  1. Hummingbird Cake…

    I found your entry interesting thus I’ve added a Trackback to it on my weblog :)…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: