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Potato Starch Sponge Cake (Gluten-Free)

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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