Looking for a delicious dessert to serve to your guests? This moist mandarin orange sponge cake is not only fabulous, it’s also gluten free and lactose free.
For the Cake:
3tablespoons fresh mandarin orange juice,strained
1 1/2cups sugarsifted
1cup potato starch (not potato flour),sifted
For the Mandarin Orange Glaze:
1cup confectioners’ sugar
1teaspoon orange zest
To make the cake:
Preheat oven to 350°F and place rack in center position.
Separate the eggs. Place whites in a large metal bowl and refrigerate immediately. Place yolks in a separate large bowl. If you have two sets of mixing beaters, chill one set in the fridge.
Beat egg yolks with and electric mixer for two minutes on medium speed.
Gradually add the sugar and orange juice, stirring gently to avoid splashing. Beat the mixture for two minutes on medium speed.
Gradually add the potato starch to the yolk mixture, stirring gently so the starch doesn’t puff up out of the bowl. When they are incorporated, beat the mixture for two more minutes on medium speed. Set aside.
With clean, dry beaters (preferably chilled), beat the egg whites until stiff peaks form.
Using a whisk, slowly and gently fold the whites into the yolk mixture.
Pour carefully into an ungreased 10-inch two-piece tube pan. Tap very gently once on the countertop to release air bubbles.
Bake for approximately one hour, until the top is brown and springs back to the touch.
Cool inverted and carefully remove from the pan using a serrated knife.
First, make the glaze. Combine the confectioner’s sugar, water, and orange zest in a small bowl. Mix together until smooth and drizzle over the entire cake, or individual slices just before serving.
Garnish with curled orange rind, orange sections, and grated dark or bittersweet chocolate.