Gluten Free Chocolate Sponge Cake Recipe

Preheat oven to 400° F Line a large baking sheet with parchment paper. Grease parchment paper with butter.

Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside.

Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy.

Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients.

Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined.

In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry.

Use a large spatula to gently fold the egg white mixture into the cake batter. Fold until ingredients are blended.

Use a spatula to scrape cake batter into prepared baking sheet.

Bake in preheated for about 7 minutes or until the cake begins to pull away from the edges of the pan.

Cool cake on a wire rack.

When the cake is completely cool, carefully invert it- with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.

Slowly peel the parchment paper from the cooled cake.

The cake is ready to fill with buttercream or softened ice cream. Roll the filled jelly roll style or use the flat sponge cake to make glorious gluten free Baked Alaska.

Tips-

When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don't worry, frosting hides any cracks! Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.