Gluten Free Sponge Cake
Gluten free sponge cake. This cake serves as a wonderful base for whipped cream layer cakes, as it is super light and airy, and doesn’t collapse under the weight of the cream. This recipe is an adaptation to a sponge cake recipe from my own book, “Bake it Healthy”. In a quick glance, I realized it can easily be turned gluten free, and you don’t even need to use xanthan gum for this recipe.
First published:
Last modified:
Gluten Free Sponge Cake:
Equipment: Round cake pan, 15cm (d) x 7.5cm (h), sides and bottom lined with parchment paper
Recipe: A single cake sized 15cm (d) x 5.5cm (h)
| Ingredient | Amount (g / units) |
| Egg Whites | 110g (From 3 Large sized eggs) |
| Egg Yolks | 57g (From 3 Large sized eggs) |
| White Rice Flour | 90g |
| Vegetable Oil | 30g |
| Salt | 1/8 tsp |
| Milk | 55g |
| White Granulated Sugar | 60g |
| Vanilla Extract or Paste | 1 tsp |
Cake preparation:
- Preheat your oven to 160C (fan mode off), placing a baking rack at the lowest level inside the oven.
- Into a large bowl, add the egg yolks, oil, milk, salt, vanilla and rice flour. Using a whisk, mix all the ingredients together until combined, to smooth batter without any lumps.
- In a separate bowl, using a handheld electric mixer, start beating the egg whites on the lowest speed, until a soapy form starts to form. Then, gradually add the sugar.
- Turn up the speed to medium, and continue beating until you get medium peaks meringue (it should not be 100% stable- see video demonstration).
- Fold the meringue into the egg yolks mixture, in 3 to 4 additions.
- Pour the batter into the prepared cake pan, and baked for 30 minutes, or until a cake tester inserted into the center of the cake, comes out dry.
- Once the cake is out of the oven, slam the cake pan on your counter to release the hot steam, and immediately unmold it onto a cooling rack lined with parchment paper. Leave the cake upside down until it has cooled down completely.
