Go Back
Gluten Free Sponge Cake

Gluten Free Sponge Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, at room temperature
  • ¾ cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 cup gluten free all-purpose flour blend (with xanthan gum)
  • ¼ cup cornstarch
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup unsalted butter, melted and cooled slightly

Method
 

  1. Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment. Beat the eggs, sugar, and vanilla on high speed until thick, pale, and tripled in volume, about 5 minutes.
  2. Whisk the flour, cornstarch, baking powder, and salt. Sift over the egg mixture in three additions, folding gently after each. Drizzle in the melted butter and fold just until combined.
  3. Scrape the batter into the prepared pan, smooth the top, and bake for 25–30 minutes until golden, springy, and a toothpick comes out clean.
  4. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely before slicing.

Notes

If your gluten free flour blend does not include xanthan gum, add ¼ tsp to the dry ingredients. This cake freezes well, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.