Gluten free sponge cake that’s soft, airy, and just sweet enough. Layered with whipped cream and fresh fruit for one of the best desserts. It’s simple, elegant, and perfect for any occasion.
For the past few years I’ve been making and tweaking this cake and it takes me back to my childhood. There’s something timeless about sponge cake and it’s endlessly adaptable – layer it with whipped cream and fresh fruit …. like strawberries. Turn it into a jelly roll, or simply dust it with powdered sugar and call it a day. But making a good sponge cake without gluten? This is the one you need!
Flours You Will Need For This Gluten Free Sponge Cake
For the best results use a kitchen scale, which is quicker to use than cups and spoons and precise for weighing gluten free flour. Here is the link to the scale that I use, but there are many great options for scales.
A gluten free flour blend was used consisting of millet flour, cornstarch and tapioca starch. Substitute the cornstarch with all tapioca starch if necessary.
Ingredients And Their Roles For This Gluten Free Sponge Cake
Egg whites – add the structure when beaten with the sugar to trap the air that helps this sponge cake rise.
Egg yolks – add richness and colour, and creates a smooth batter when combined with the flour.
Granulated sugar – lifts and holds the egg whites for the best rise and adds light sweetness
Cream and Butter – add just enough fat to loosen the batter and keep the crumb tender.
Cornstarch and tapioca starch – lightens the cake for that airy sponge texture and is necessary to help create the best gluten free flour for this sponge.
Millet flour – A pale coloured, fine flour that adds the lightest crumb, when combined with cornstarch and tapioca starch. All together they give a slightly sweet flavour which is perfect for this cake.
Step-by-Step For This Gluten Free Sponge Cake
1. Prep Your Pan and Oven
Preheat your oven to 350°F (177°C). Line the bottom of 2 (7-inch round) cake pans with parchment paper. You could use a larger pan and cut the cake in half after baking, to get the layers. The spring form pans are the best for easy removal. Do not grease the sides – this helps the sponge climb as it bakes.
2. Separate the Eggs
Carefully separate the egg whites and yolks. Make sure there’s no yolk in the whites or they won’t whip properly.
3. Beat the Egg Yolks
In a clean and dry, medium bowl, beat the egg yolks on medium speed until thick and creamy. While still beating, gradually add a third of the sugar (about 66g) and continue beating for 5 or 6 minutes, until well combined. Set the mixture aside.
4. Beat the Egg Whites And Remaining Sugar
In another bowl, whisk the egg whites with one third of the sugar, Beat for about a minute and gradually add in the final third of sugar. Beat for about 4 minutes until soft peaks form – the tips will gently curl over when you lift the beater and the whites will look smooth and glossy.
5. Sift and Combine the Dry Ingredients
In a medium bowl add millet flour, cornstarch, and tapioca starch that was sifted 2 or 3 times. Add half of the flour into the egg yolk mixture. Then, add the cream and melted butter, beating until just combined. The batter will be thick. Fold in the remaining half of flour until the batter is completely mixed.
6. Fold in the Egg Whites
Using a spatula, very gently fold in 1/2 of the egg whites, then fold in the rest, being careful not to deflate the airy egg whites.
7. Pour Into Cake Pans
Pour the batter into 2 parchment paper lined pans and gently level the top.
8. Bake The Gluten Free Sponge Cake
Bake for 25 minutes, or until the top is golden and springy, and an inserted toothpick comes out clean.
9. Cool
Cool the cake in the pan for 10 minutes in a draft free place. I left mine in the turned off oven for 10 minutes with the door slightly open. Remove the cake from the oven, turn it upside down onto a cake rack and leave it still in the pan. Let it cool completely like this to prevent the cake collapsing. Run a thin knife around the edge of the pan and remove the cake.
Tips for Success
Room temp eggs are necessary for this recipe
Overmixing the eggs and the batter can deflate the air you added
Undermixing might weaken the structure. Make sure to combine all the loose flour
Sudden temperature changes like opening the oven door, may cause the cake to deflate. Let the cake cool gradually.
Gluten Free Sponge Cake
Equipment
- 2 spring form cake pans 7 inches in diameter and 3 inches deep
Ingredients
- 6 large eggs separated
- 200 g granulated sugar
- 1 tbsp whipping cream
- 1 tbsp melted butter
- 90 g millet flour
- 30 g cornstarch
- 50 g tapioca starch
Instructions
- Preheat the oven to 350°F
- Line the bottom of 2 small spring form pans with parchment paper.
- In a medium bowl, sift together the flour 2 to 3 times
- In a large bowl add the egg yolks and roughly a third of the sugar. Beat until the mixture is thick and creamy, taking about 6 to 8 minutes.
- In a separate bowl beat the egg whites for a minute and then add half of the remaining sugar. Beat for another minute and add the rest of the sugar a little at a time. Beat for about 4 minutes or until soft peaks form..
- Add half of the flour to the egg yolk mixture. Then, add the cream and melted butter, beating until just combined. The batter will be thick. Fold in the remaining half of flour until the batter is completely mixed.
- Using a spatula, very gently fold in 1/2 of the egg whites, then fold in the rest, being careful not to deflate the airy egg whites.
- Pour the batter into 2 prepared pans or one large one.
- Bake the cakes for 25 minutes or until an inserted toothpick comes out clean. Bake for 35 to 40 minutes if using one larger pan.
- Cool the cake in the pan for 10 minutes in the oven with the door slightly open. Remove the cake from the oven, turn it upside down onto a cake rack and leave it still in the pan. Let it cool completely like this to prevent the cake collapsing. Run a thin knife around the edge of the pan and remove the cake.
- Top with whipped cream and fresh fruit just before serving.
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