From The Kid-Friendly Allergy Cookbook by Leslie Hammond & Lynne Rominger
My stepdaughter requests this as her birthday cake every year. A slightly orange flavoured sponge cake. Can also be made into cupcakes.
6 eggs, room temperature
½ cup orange juice
2 tsp. powdered vanilla or vanilla extract
1 cup icing sugar
1 ¼ cup white rice flour
½ tsp. cream of tartar
3 tbsp sugar
Beat egg yolks (without whites) until lemon coloured (4 minutes). Blend in orange juice and vanilla. Add in 1 cup sugar and flour, beat until mixture thickens. Pour into a large bowl.
Clean mixer and beaters. Beat egg whites and cream of tartar until soft peaks form. Add sugar (3 tbsp.) and beat until you have stiff peaks.
Add yolk mixture into egg white mixture; combine until blended.
Line 2 8″ round cake pans with parchment paper (or line cupcake pan with cupcake papers). Bake in a preheated 325° oven until cake springs back. Cake will take 25 minutes – cupcakes will cook quicker. It’s done when the cake springs back when touched in the middle. Cool 20 minutes and then put on cooling rack. Cool completely and ice with desired frosting.
8 oz of cream cheese or tofutti (soy cream cheese)
½ cup of butter or dairy free margarine
2 cups icing sugar
3 tbsp of frozen orange juice concentrate thawed
2 tsp powdered vanilla
Whip cream cheese and butter until fluffy. Add sugar and orange juice. Blend well. Add vanilla and whip for 20 seconds more. Spread on cupcakes.