Sponge Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet firstâit was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 ½ cups sugar
1 1/3 cups potato starch flour
Juice of ½ lemon (1 ½ Tablespoon)
Beat whites until partially stiff. Add ¾ cup sugar and beat until very stiff. Set aside. Mix yolks with ¾ cup sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in non-greased tube pan or 9 x 13 baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottleneck to cool.
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