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    Scott Adams

    Potato Starch Sponge Cake (Gluten-Free)

    Scott Adams
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    The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream.

    8 eggs
    1 ½ cups sifted sugar
    1 ½ teaspoons grated lemon rind
    3 tablespoons lemon juice
    1 full cup potato starch
    dash of salt



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    Separate the eggs. Using an electric mixer beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes.

    Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10 tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan (I use a wine bottle and to prop up the cake to keep from pressing the top down).

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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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