White Cake (Gluten-Free)

9 eggs, separated
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.

This recipe comes to us from Chris Silker.
4 ounces gluten-free bittersweet chocolate
½ cup gluten-free butter or margarine
¾ cup sugar
3 eggs, lightly beaten
½ cup unsweetened cocoa
Grease a 7- or 8-inch spring form pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper.
Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a half.
Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa o...

This recipe comes to us from Donna Millheim.
Kitchen Utensils:
1 small plastic zipper-style sandwich bag
small microwaveable glass or cup (for melting the butter)
¼ cup measure
1 teaspoon measure
1 tablespoon measure
9.5" round springform cake pan, 3" deep
3 quart mixing bowl
Butter knife (for cutting cream cheese)
Handheld electric mixer
Cookie sheet (or other flat sheet large enough to hold the springform pan in
the oven; I use a pizza pan)
Frosting spatula (for scraping sides of bowl and later for spreading
topping)
Knife or cake server for cutting cake
Crust Ingredients:
1/3 box of gluten-free soft chocolate cookies (7.25 ounce box; you can vary
from this slightly - I use Country Choice Certified Organic Double ...

½ cup espresso (or very strong coffee)
¼ teaspoon salt
1 tablespoon baking powder
¾ cup white sugar
18 ounces chocolate
1 cup unsalted butter
6 eggs
8 ounces whipping cream
2 tablespoons powdered sugar
Preheat oven to 300F degrees. Set aside an un-greased springform pan.
Add espresso, salt, sugar and baking powder. Stir until completely dissolved and set aside. In microwave oven melt the chocolate, checking for doneness every 30 seconds. Cut the butter into pieces and beat it into chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in eggs, one at a time.
Pour the batter in pan and bake cake at 300F degrees for 45 minutes. The center will still look wet; it will also be a little fallen.
As the cake cools, w...