Fluffy corn sponge cake with berries and whipped cream

A light, cloud-like gluten-free cake with a delicate crumb reminiscent of angel food cake with edges that taste of lightly toasted marshmallow! Chef Paul Lillakas’s secret? Using cornstarch made right here with Ontario corn!

Ingredients:

• 4 large eggs, at room temperature
• 1 cup cornstarch
• ¾ cup of granulated sugar
• 2 tsp high-quality vanilla extract
• ¼ tsp ground cardamom
• ¼ tsp fine sea salt

To serve:

• Fresh whipped cream
• Assorted fresh berries (strawberries, raspberries, or blueberries)

Directions:

1. Preheat your oven to 350°F (175°C). Lightly coat a standard Bundt pan with non-stick cooking spray.
2. In a large mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), whip the 4 whole eggs on high speed for about 10 minutes, adding sugar gradually after the first minute of whipping, until light, pale, and thick enough to reach the ribbon stage (when the whisk is lifted, the falling batter holds a ribbon shape on the surface for a few seconds).
3. Pour in the vanilla extract and beat gently for another 30 seconds until just combined.
4. Sift the cornstarch into a separate bowl and whisk in the ground cardamom and sea salt. Gently fold the dry ingredients into the egg mixture in two batches, using a spatula to gently cut through the center and sweep around the bowl. Do not overmix, as you want to preserve the air whipped into the eggs.
5. Scrape the batter smoothly into your prepared Bundt pan. Bake for 22 to 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
6. Remove from the oven and carefully turn the cake out of the pan immediately onto a serving platter or wire rack. Slice and serve warm or at room temperature with generous dollops of whipped cream and fresh berries.