1 c. potato starch
1/3 c. tapioca starch
3 T. white rice flour
3/4 T. baking powder
3/4 tsp. salt
1/2 tsp. cream of tartar
6 eggs, room temp.
1 c. sugar
1 1/2 tsp. vanilla
Mix first 6 ingredients in a large bowl. Beat eggs in a separate bowl for about 10 mins, until fluffy. Add sugar very slowly, beating after each addition. Add vanilla slowly. Gently fold flour mixture into egg mixture. Pour batter into a 10 in. round springform pan. Bake at 350 degrees for 30-40 mins, until cake springs back to tough. Place pan on a wire rack to cool. Glaze with icing, sprinkle with struesel topping, or serving with fresh berries.
You really do have to beat the eggs for 10 mins, but you end up with a good texture and flavor.
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