Potato sponge cake: A gluten-free alternative surprises bakers
Once, a neighbour revealed her secret sponge cake recipe to me. I was sceptical about the idea of replacing flour with potatoes. "Potato sponge cake? This must be a joke!" I thought. However, out of curiosity, I decided to try it and... I was surprised! It turned out that this unusual cake is not only simple to prepare but also incredibly tasty and fluffy.
When I first heard that someone was baking a sponge cake with potatoes, I admit, I couldn't stop laughing. Sponge cake? With potatoes? It sounded like a joke. Yet, I decided to try it, and now I bake it regularly! This unconventional idea for a cake is a great alternative to the traditional sponge cake, and the results can really surprise you. The potato sponge cake is not only fluffy and moist but also very durable, so it stays fresh for many days.
Potato sponge cake – a healthy and gluten-free recipe
Who would have thought that these popular vegetables could become the base for a sponge cake? This unusual cake pays homage to those seeking alternatives to wheat flour and those who want to incorporate more healthy ingredients into their diet.
The advantage of potato sponge cake is not only its unique taste but also that it is perfect for people avoiding gluten. By using potato puree, the sponge cake becomes more compact, easier to cut, and doesn't crumble, making it an ideal choice for tortes or layered cakes.
Moreover, cooked and cooled potatoes used to prepare this dessert are rich in resistant starch. This type of starch is valuable for health – it slows down glucose absorption, helps maintain stable blood sugar levels, supports intestinal health, and lowers "bad" cholesterol.
Potato sponge cake recipe
Ingredients:
- 500g potato puree (cooked and cooled),
- 3 eggs,
- 150g sugar,
- 1 packet of vanilla sugar.
Preparation:
- Prepare the potato puree by blending it into a smooth mass.
- Separate the yolks from the whites. Beat the yolks with vanilla sugar until a light, fluffy custard forms.
- Mix the custard with the potato puree to create a uniform mass.
- In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the potato-egg mass.
- Prepare a baking pan – grease it with butter and sprinkle with breadcrumbs.
- Pour the mass into the pan and bake in an oven preheated to 180°C for about 30 minutes until the sponge cake turns golden.
Potato sponge cake is an excellent alternative to traditional sponge cake. It is not only tasty and healthy but also very easy to prepare. If you haven't had a chance to try it yet, you definitely should! You'll find that you'll be pleasantly surprised.
