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Rum Sponge Cake

                                      Source: Eliyanah Fitzpatrick, Food Allergy Kitchen


 

3 eggs, separated
5 tbsp sugar
5 tbsp potato flour

Beat the egg whites until stiff. Mix the sugar, potato flour and egg yolks together. Fold in to the egg whites. Spoon into a greased muffin tin (makes 12 small cakes). Bake for 20 minutes in an oven pre-heated to 350. Serve with 1 tbsp of rum over each cake. Or, serve with strawberries, or other fruit. 
















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