Prize Winning Gluten Free Sponge Cake
Experience the magic of baking with this Prize Winning Gluten-Free Sponge Cake—a light, airy, and tender dessert that’s sure to become a household favorite. Perfectly crafted with a blend of gluten-free all-purpose flour and cornstarch, this recipe delivers on softness without compromising on structure. The secret lies in whipping the eggs and sugar until pale and ribbon-like, ensuring a beautifully fluffy texture that rivals any traditional sponge. Enhanced with a hint of vanilla and buttery richness, this cake bakes up golden and irresistible. Whether served plain, adorned with fresh fruit, or layered with your favorite frosting, this quick and easy gluten-free treat (ready in under an hour!) is ideal for celebrations, tea time, or simply satisfying your sweet tooth.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour blend
- 25 grams Cornstarch
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 4 Eggs (large)
- 4 tablespoons Milk
- 1 teaspoon Vanilla extract
- 60 grams Unsalted butter (melted and cooled)
Instructions
Preheat your oven to 180°C (350°F) and line the bottom of a round 8-inch cake pan with parchment paper. Grease the sides of the pan lightly with butter or non-stick spray.
In a medium bowl, sift together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat the eggs on medium-high speed for 2-3 minutes, or until they are pale and fluffy.
Gradually add the granulated sugar to the eggs while continuing to beat on medium-high speed. Beat for an additional 4-5 minutes, until the mixture is thick and ribbon-like.
Reduce the mixer speed to low and add the milk and vanilla extract. Mix until just combined.
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Be gentle to avoid deflating the mixture.
Once incorporated, gently fold in the melted and cooled butter until the batter is smooth and well-combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the sponge cake as is or decorate it with your favorite frosting, whipped cream, or fresh fruits.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 155.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 410 mg | 9% | |
*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.
