Cassava Flour Sponge Cake
This light and easy sponge is made using the Paleo friendly Cassva Flour.
Prep Time15 mins
Cook Time20 mins
- 5 Eggs
- Pinch of Salt
- 2 teaspoons Vanilla Extract
- 1/2 Cup Coconut Sugar
- 2/3 Cup Cassava Flour
- 1 Tablespoon Arrowroot
- 2 teaspoons Baking Powder
Preheat the oven to 180C/360F. Line and grease 1 or 2 20cm/8 inch cake tins.
In the clean bowl of a kitchen stand mixer whisk the eggs, sugar and salt on high for (approximately) 8 minutes, or until the mixture has tripled in volume and become very fluffy.
Add the vanilla and whisk in on high.
Whilst the eggs are whisking, sift the dry ingredients together 3 times.
Gently fold the dry ingredients into the egg mixture in 2 lots, being careful not to over mix as the mixture will lose air (and you'll get a floppy sponge).
Pour into either 2 8 inch/20cm cake tin and bake for 12 minutes, or pour into an 8 inch/20cm cake tins (spring form works best but other will do) and bake for 17-20 minutes or (in both cases) until the sponge is just brown on top and it is coming away from the edges of the tin.
Allow the cake to cool under a cloth, then transfer to a wire rack.
If 2 cakes have been baked; cover the bottom layer with jam and then cream before putting the top layer on.
If 1 cake has been baked, either cut the cake in half and then cover the bottom layer with jam and then cream before putting the top layer on or decorate the cake on top.
If desired, dust the top of the sponge cake with flour/coconut flour.