Almond Flour Cake | a Paleo Sponge Cake

INGREDIENTS

1/2 cup

coconut palm sugar

2 tbsp

tapioca starch/flour

egg whites (75 g), at room temperature

1/4 tsp

cream of tartar

whole egg (50 g, weighed out of shell) + 4 egg yolks (100 g), at room temperature

1 1/2 cups

blanched finely ground almond flour

1/4 tsp

kosher salt

1/2 tsp

baking soda

1 tsp

vanilla extract

Coconut whipped cream and berries, for serving