The Olive Bin

Orange Vanilla Gluten Free Sponge Cake

In one bowl, mix flour mixture, sorghum flour, xantham gum, and baking powder. In another bowl, beat eggs until creamy, then add sugar slowly. Beat for 4 mins until thick and lemony. Stir in orange zest. Slowly add one part of the milk and butter mix to the sugar mix. Then add one part of the flour mix. Continue adding until done. (3—4 times)Add Cara Cara balsamic. Stir briefly. DO NOT OVERMIX. Put into a greased 9x13 pan, and bake at 350° for 25 minutes, or until cake tester comes out clean.
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Ingredients

2 C of gluten-free flour mix
1/4 C Sweet White Sorghum flour

1 tsp xantham gum
2 tsp baking powder
2 eggs
2 C sugar
Zest of one orange
1 C milk, heated with 3 T butter (until butter melts)
1 T of The Olive Bin's Orange Vanilla Balsamic Vinegar (Seasonal)

Directions

  1. In one bowl, mix flour mixture, sorghum flour, xantham gum, and baking powder.
  2. In another bowl, beat eggs until creamy, then add sugar slowly. Beat for 4 mins until thick and lemony.
  3. Stir in orange zest. Slowly add one part of the milk and butter mix to the sugar mix.
  4. Then add one part of the flour mix. Continue adding until done. (3—4 times) Add Cara Cara balsamic. Stir briefly. DO NOT OVERMIX.
  5. Put into a greased 9x13 pan, and bake at 350° for 25 minutes, or until cake tester comes out clean.

Additional Info

Top with Cara Cara Vanilla Frosting here.

Want to make this with regular flour? Use 2 1/4 C flour instead of the GF flour mix, sorghum and xantham. Reduce butter to 1 T.

Associated Products

Orange Vanilla White Balsamic
Orange Vanilla White Balsamic
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