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    Scott Adams
    Scott Adams

    By Scott Adams •

    Potato Starch Sponge Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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  • About Me

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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