shortcake/spongecake
I have never made this recipe- but it is in one of my books and is described as "much like those little sponge cakes sold in stores for strawberry shortcake." Sponge Cake 5 eggs, separated 3/4 C. sugar 1/4 C. water 2 tsp. vanilla flavoring 1/2 C. cornstarch 1/3 c. potato starch 1/4 tsp. xanthan gum 1/4 tsp. salt 2 tsp. baking owder 1/2 tsp. cream of tartar Heat oven to 350. Beat egg yolks until they are pale in color and begin to thicken. Add sugar, water, and vanilla. Mix well. Add cornstarch, potato strch, xanthan gum, salt, and baking powder. Mix well, being sure to remove all lumps. In a separate bowl, beat egg whites and cream of tartar to stiff peaks. Fold egg whites into batter, incorporating well. Pour batter into ungreased tube pan (with removable bottom) Bake 35- 40 min. until light golden brown. coll inverted over a glass bottle. Once cool, cut around the edges with a knife to remove from pan. Makes 1 large cake, serves 12. This is from Roben Ryberg's book The Gluten-Free Kitchen, one of my favorite ccokbooks.