While searching for low oxalate desserts I came across this Emeril recipe. Sponge cake is on either my good list or limit list; I can’t remember. I just know it’s low oxalate. As usual, I halved the recipe and made a few minor changes. I have never made a sponge cake before so I wasn’t sure how much it would rise while baking. Therefore, I poured it into two 4 ½“ springform pans. Turns out I probably could have gotten away with pouring it all it into one small pan; the cakes were pretty thin. But with two cakes, I decided to make two kinds of glazes. The honey cinnamon glaze was definitely our favorite. When Mr. Surly was eating it he said it “tasted like Christmas.” The other glaze I made was just a lemon, vanilla, milk and powdered sugar glaze. Not bad, but nothing to get excited about. I served it with powdered sugar and a dollop of homemade whipped cream. Yum. I can’t wait to make this again and experiment with different herbal teas.
Berries would be a great accompaniment to this. Unfortunately for me, berries are high oxalate, so I can't have them. But you should serve it with berries and think of me as you savor each berry, and I can eat vicariously through you.