Gluten Free Sponge Cake
Delightfully light, airy, and naturally gluten-free, this Gluten Free Sponge Cake is a must-try for anyone seeking a versatile dessert that doesn’t compromise on texture or flavor. Made with a combination of gluten-free all-purpose flour and cornstarch for that signature fluffy crumb, this cake is elevated by the richness of room-temperature eggs and the comforting hint of vanilla. The recipe employs a classic sponge cake technique, whipping eggs and sugar to perfection for a batter that triples in volume—ensuring the ultimate rise. Ideal for pairing with fresh fruits, whipped cream, or enjoyed simply on its own, this gluten-free treat is ready in just 40 minutes and bakes to a golden perfection. Perfect for celebrations, tea time, or as a base for layered creations, this effortless yet impressive cake will quickly become a go-to recipe in your gluten-free repertoire.
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Recipe Information
Ingredients
- 120 grams Gluten-free all-purpose flour
- 20 grams Cornstarch
- 1 teaspoon Baking powder (gluten-free)
- 0.25 teaspoons Salt
- 4 Eggs (large, room temperature)
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 60 ml Milk (at room temperature)
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
In a medium bowl, sift together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, crack in the eggs and add the granulated sugar. Beat with an electric mixer on high speed for about 5-7 minutes, or until the mixture is thick, pale, and has tripled in volume.
Gently fold in the vanilla extract using a spatula.
Sift the dry ingredients into the wet mixture in two additions, folding gently with a spatula each time. Be careful not to overmix, as this may deflate the batter.
In a small saucepan, warm the milk over low heat until it is just hot to the touch (do not boil). Gradually drizzle the milk into the batter, folding gently to incorporate fully.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the center of the oven for 25 minutes, or until the top of the cake is lightly golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully run a knife around the edges and invert onto a wire rack to cool completely.
Slice, serve, and enjoy your light and fluffy gluten-free sponge cake!
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 155.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 382 mg | 8% | |
*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.
