Tuesday, January 20, 2015
While I do love a more dense and biscuit like shortcake, I prefer angel food cake. BUT, that is more work then I always want to put into a dessert that should be quick, fresh and easy. Spongecake is a nice in between especially when I don't have to whip the egg whites separately and fold them in. This is a recipe I have used for making a jelly roll. I could have spread it out on a jelly roll pan and then just used a cookie cutter to cut rounds but I have some tiny little cake pans I had dragged home and thought they would work well, and then did. We have had 70 degree and sunny weather the last few days and it is making us hungry for Spring! Shortcake is just the perfect spring dessert.
Sometimes when Abby is having a more sensitive stomach then usual she avoids fat as much as possible. Since this cake only calls for eggs a little lighter and easier on her.
I used some peaches as those are Abby's only safe fruit right now, but you could use any fruit. I added some coconut cream for Sara's and it really turned out delicious. Abby was quite happy with just the sponge and peaches. Another bonus to this recipe is that no gums are needed. Simple and sweet.
3 large eggs
1 cup organic granulated sugar(Domino's or C&H organic sugar)
1/3 cup water
1 1/2 teaspoons vanilla extract(homemade)
3/4 cup gluten free all-purpose flour(blend your own, no store bought blended is completely corn-free)
1 teaspoon baking powder(homemade)
1/4 teaspoon salt(pink himalayan)
Heat oven to 375°.
Grease 6 small round cake pans(3 inch).
With an electric mixer, beat the eggs for about 5 minutes, or until very thick and lemon colored. Gradually beat in sugar. Using low speed, slowly beat in water and vanilla extract. Gradually add the flour, baking powder and salt, beating just until batter is smooth and blended. Pour into pans, splitting equally among pans(no more then 1/2 full)
Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.