Mini Orange Sponge Cakes

Recipe complements of Elizabeth Briskin from Treasured Recipes, Congregation Beth-El Ner Tamid Sisterhood, Mequon, WI, 1960, adapted and converted to GF by Hallie Dolcourt.


Amount Measure Ingredient
6   Eggs
1 teaspoons Cream of tartar
1-1/4 cup Sugar
1/3 cup Orange juice
1/4 teaspoon Salt
1 teaspoon Vanilla and/or Brandy/Amaretto
1-1/4 to 1-1/2 cup Gluten-free Flour of your choice.
3/4 teaspoon Baking powder
3/4 teaspoon Guar gum (Guar gum is springy. Xanthan gum is stretchy.)
    Zest of 1/2 orange (Use more for stronger flavor.)
1/4 cup Currants
2 - 3 Tablespoons Toasted almonds, chop very fine