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RICE OR POTATO FLOUR
SPONGE CAKE

by Margaret Young & Eileen Kupstas Soo (The Joy of Cooking) 2005 Conference Cookbook

Ingredients:

cup

Potato or Rice Flour

cup

Sugar

8

Egg Yolks

9

Egg Whites

Directions:

1.       Sift flour and sugar 3 times or more.

2.       Beat yolks until light and creamy and stir into flour mixture.

3.       Beat whites until stiff but not dry. Fold into flour mixture by hand gently but rapidly.

4.       Bake 45 minutes at 350 degrees. Cool upside down, as for angel food cake.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
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