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.
Ingredients
| 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 |
- Pre-heat oven to 325° F.
- Beat eggs, cream of tartar, and half of the sugar unil light and creamy, using an electric mixer (4 - 5 minutes).
- Add orange juice and beat until mixed.
- Add last half of the sugar, a little at a time while beating.
- Add salt and vanilla while beating.
- Add flour, baking powder and gum while beating.
- Turn off beater and add zest, currants and almonds. Beat on low until just mixed.
- Place in ungreased sponge cake pan or into mini pans
- Bake 1 hour 15 minutes. If you are using mini-pans, check after 40 minutes. Cake is done when a stainless steel cake tester inserted into the cake comes out clean.
- Remove from oven and invert. Do not remove from pan or pans until cold.