Potatoes are a popular product used in Polish cuisine. Many people cannot imagine dinner without these vegetables. However, few people know that you can make cakes based on them. This also applies to sponge cake. It will be perfect if we add mashed potatoes to the mixture.
It is worth making a gluten-free sponge cake, i.e. one without the addition of flour, because unlike the traditional one retains its freshness for a long time. Moreover, it is easier to cut and does not crumble or dry out.
Another great advantage of potato sponge cake is that it always comes out fluffy and does not fall off. If we want it to look even more interesting, let’s replace the yellow potatoes with purple ones. We also recommend adding cocoa to obtain a dark color and better taste.
For this baking, it is best to cook the potatoes the day before and put them in the fridge. They will then accumulate resistant starch, suitable for people who have problems maintaining appropriate sugar levels.
Resistant starch reduces insulin secretion and also slows down the process of glucose absorption. Apart from that has a positive effect on immunity, intestinal function and reduces the level of “bad cholesterol”.
Each of us probably already has products for gluten-free sponge cake in our kitchen. The basic ingredient of this bake is potatoes, or more precisely, potato purée.
What ingredients do we need to make potato sponge cake? Here is the list:
- 500 g of puree of blueberries;
- 3 eggs;
- 3/4 cup of sugar;
- 1 pack of vanilla sugar.
First, we need to blend the purée againto obtain a fluffy potato mass. Then separate the yolks from the whites and grind them with vanilla sugar – it must be fluffy and light.
In the next step, mix the kogel-mogel with the potatoes. On the other hand beat the egg whites until stiff foam is obtained and only then do we add them to the potato-egg mass.
Then we grease the form with butter and sprinkle it with breadcrumbs. Pour the mixture into it and bake the sponge cake in an oven preheated to 180 degrees for about 30 minutes.. The baked product must be golden in color.
