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Gluten Free Lemon Sponge Cake    CD Veg    CBF   60mins

Makes 1 x 23cm/9 inch cake   Cold   Vegetarian   Cakes Baked Fayre    Gluten Wheat Free


125g/-5oz Potato or Rice Flour

100g/4oz Caster Sugar

8 Egg Yolks

The finely grated rind of 1 Lemon

1 tbsp Lemon Juice

9 Egg Whites



1. Preheat the oven to 180C, 350F Gas Mark 4 and flour a 23cm/9inch angel food cake tin.

2. Sift the flour and sugar several times into a large mixing bowl. Set aside.

3. In another mixing bowl, beat the egg yolks until light and creamy then add to the flour together with the lemon rind and juice and mix well.

4. In a clean mixing bowl, beat the egg yolks until stiff but not dry. Fold the egg whites into the flour mixture, working quickly but gently.

5. Transfer the mixture to the prepared tin and bake for 45 minutes. Cool before serving.


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