Two Layer Sponge Cake
|Potato starch||3⁄4 Cup (12 tbs)|
|Egg yolks||7 (at room temperature)|
|Honey||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Pure vanilla extract||1⁄2 Teaspoon|
|Egg whites||7 (at room temperature)|
Preheat oven to 325°F.
Prepare two 9 inch layer cake pans by cutting two circles from heavy brown paper (or baking parchment paper) to fit bottom of each pan.
Oil pans lightly with pastry brush and place a circle of paper on the bottom of each pan. (Do not oil paper.)
Sift potato starch with salt; set aside.
Beat yolks at medium speed, until light and lemon colored.
Gradually add honey, beating until thoroughly dissolved.
Add lemon juice, lemon rind, and vanilla.
Add sifted potato starch salt mixture slowly, blending thoroughly.
Using high speed on mixer, beat egg whites until stiff peaks form when beater is raised slowly.
Fold about one fourth egg whites into yolk mixture; then, with an under and over motion, using a rubber spatula, fold the yolk mixture into the remaining beaten whites. (Do not overmix, as it will cut down the lightness of batter.)
Pour batter into prepared pans, spreading evenly to edges.
Place pans on middle rack of preheated oven and bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Remove cakes from oven; cool 10 minutes.
Loosen sides with a spatula to ease the cake out of the pan.
Invert pans onto wire rack and remove paper immediately; cool.
Frost with egg white frosting and top with fresh shredded coconut.