Cornstarch Sponge Cake 4 Ingredient Gluten Free Wheat Free F
Fluffy, light, and irresistibly simple, this 4-ingredient Cornstarch Sponge Cake is a delightful treat that's both gluten-free and wheat-free! Made with just eggs, granulated sugar, cornstarch, and vanilla extract, this cake is perfect for those seeking a minimalist and allergen-friendly dessert. The secret lies in whipping the eggs until they’re pale and voluminous, creating a delicate, airy texture that melts in your mouth. With a quick prep time of just 15 minutes and no need for complicated techniques, this versatile cake is perfect for any occasion. Serve it plain, dusted with powdered sugar, or paired with fresh fruit and whipped cream for an elegant touch. Ideal for gluten-free baking enthusiasts, this easy recipe will become a new favorite in your repertoire!
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Recipe Information
Ingredients
- 4 large Eggs
- 120 grams Granulated sugar
- 120 grams Cornstarch
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, crack the eggs and beat them on high speed with an electric mixer for about 5-7 minutes, or until they become pale, thick, and tripled in volume.
Gradually add the granulated sugar to the eggs while continuing to beat, 1 tablespoon at a time, ensuring it dissolves fully before adding more. This helps maintain the airy texture of the batter.
Once the sugar is fully incorporated, add the vanilla extract and gently mix it into the batter using a low speed or a spatula.
Sift the cornstarch over the egg mixture, one-third at a time, and gently fold it in using a spatula. Be careful not to overmix; you want to keep as much air in the batter as possible.
Pour the batter into the prepared cake pan and gently smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges, invert the cake onto a wire rack, and allow it to cool completely before serving.
Optional: Dust the top of the cake with powdered sugar or serve with fresh fruit and whipped cream.
Nutrition Facts
Calories |
154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 15.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
