Flourless orange and apple and cognac spongecake

Okay, I didn't do any measurments for the flour substitute, sorry.


The cake was nice and fluffy and moist, AND dairy free and gluten free. (Trace amounts of nuts, I suspect, because I have hazlenuts on the same shelf as the sugar. Could probably be flavoured with something other than orange to make it citrus free as well.)

Oven at 175 centigrades.

In pot on hob:
Reduce large splash of apple juice, small splash of cognac and tiny splash lemon juice to syrup.
Add large splash of orange juice, whisk. Let cool.

In two bowls:
Separate 2 eggs, whites in one yolks in the other.
In bowl with yolks add a whole egg.

In bowl with yolks:
2,5 dl sugar
Whisk until fluffy white-ish mess.

Add flavour syrup. (unknown volume)
Add potato starch. (unknown amount)
Add corn starch. (unknown amount)
Add (gluten free) baking powder, 1 tsp.
Stir. Should have consistency of regular sponge cake batter.

In bowl with egg whites:
add pinch of salt.
Whisk until huge and kinda hard and opaque.

Add 1/3 of eggwhites to batter, fold in.
Add rest of eggwhites to batter, fold in.

Oil 2 cake tins.
Add batter.

Bake for 40 minutes at 175 centigrade.