Healthy For Good: Sponge Cake

Fresh, classic, and irresistible...

I've been on the hunt for a good gluten free sponge cake recipe for a while now. I made one recipe that I found in a cookbook, and it was waaay too dense. It was more like a white cake that was too heavy, then a light and airy sponge cake. I used the basics of the recipe I made, along with research on the science behind cakes and the ingredients that make up the different consistencies, and I created my own version of a Gluten Free Sponge Cake.

I learned three main keys to making a sponge cake. 1. Make sure that you beat the egg whites until very, very fluffy. 2. Don't let the batter or egg whites sit around long. This recipe has to be made systematically and without breaks. 3. The eggs have to be at room temperature.

I've always loved sponge cakes and angel food cake. I loved the slightly sticky texture, and the airy structure of the cake. Each bite is like a taste of heaven. Whenever in a grocery store as a young child, when I saw these types of cakes, I'd just gawk at them in a 'need to eat them' sort of way. (I sometimes still do!) Once in a while I'd ask my mom if we could buy one, which we usually didn't because they weren't very healthy. So I'd just try to eat them up with my eyes. :)
Now I have a recipe that I don't feel bad about eating, and it doesn't leave me feeling stuffy afterwards like a lot of recipes with flour in them sometimes do. This leaves me feeling fresh afterwards, especially when I have strawberries over top.