Gluten-free sponge cake
Cakes
This light as a feather sponge is made with just three ingredients - potato starch, eggs and sugar. It's based on Pellegrino Artusi's 1891 recipe for "Torta Margherita" (daisy cake), a classic Italian "breakfast cake". It's a great recipe when you need a sponge for other dessert recipes like trifle or Sicilian cassata as it is light, fluffy and dry (so it's wonderfully absorbent for desserts that need a sponge to soak up other flavours and wet fillings). I also use this sponge recipe as is, or filled with freshly whipped cream and strawberries.
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