Gluten Free Sponge Cake

"This cake is very light but can also be used for other recipes such as trifles, swiss rolls and I even substitute it for lady fingers used in tiramisu."
 
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Ready In:
35mins
Ingredients:
5
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • Sift cornflour, baking powder and salt together.
  • Beat egg whites until stiff but not dry.
  • Beat in egg yolks.
  • Gradually beat in sugar until mixture forms a figure 8.
  • Fold in the dry ingredients.
  • Divide into 2 well greased 20 cm (8") sandwich pans.
  • Bake at 180 C or 350 F for about 20 minutes.
  • Remove from pans and cool on wire rack.
  • When cool, top one with whipped cream and jam (jelly).
  • Place the other on top and dust with icing sugar.

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Reviews

  1. My first successful gluten free sponge cake (after many failures!) - a really easy recipe and light sponge. Lovely with fresh lemon icing. Seems to be keeping well in an air tight container. Not a standard tasting sponge, but still very tasty. Thank you, Abi
     
  2. Perfect
     
  3. This is a great recipe- easy, with good results! I put most of the batter into muffin tins so I could have litte sponges for strawberry shortcake. Can't wait to use this for trifle, tiramisu, etc. Thank you!!
     
  4. i made this for my parents birthdays and used gluten free flour instead of cornflour and added some ground almond for extra taste but it came out very dry, i think the over all recipe is good but glutenfree floure and cornflpour have different testure so it did not work, i think next time i will do the same jjust with abit of milk or water added sorry about that florence
     
  5. Great cake! I was in a hurry to find a Gluten Free sponge cake recipe for my Mum's birthday and found this one to be simple and tasty - just right! I'm not a frequent baker but the cake turned out really well and was simple to make. I put raspberry jam (jelly) and butter icing in the middle and topped it with fresh rasberries and a dusting of icing sugar. It looked good and tasted just as good. Mum loved it as it was not only gluten free (essential for her) but also fat free which was an unexpected blessing as so many shop bought gluten free cakes etc are so high in fat and sugar. My only comment on the recipe instructions would be, that it could be clearer what ingredient you're adding to what! I nearly messed up and added yokes to dry ingredients - I reasoned that it probably didn't mean that. So if anyting, to make it completely idiot proof - clearer directions would be appreciated (even so, I still amnaged it!)
     
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Tweaks

  1. i made this for my parents birthdays and used gluten free flour instead of cornflour and added some ground almond for extra taste but it came out very dry, i think the over all recipe is good but glutenfree floure and cornflpour have different testure so it did not work, i think next time i will do the same jjust with abit of milk or water added sorry about that florence
     

RECIPE SUBMITTED BY

I'm a stay at home Mom with 3 children ages 3, almost 2 and 3 months. I love motherhood and think it's the most rewarding job I've ever had. Possibly the hardest too....! I was lucky enough to meet the perfect man so have been blessed with a happy life so far. I don't get much 'me' time these days so when I do, I usually head straight to the computer. I was diagnosed a coeliac some 5-6 years ago and have been restricted to eating a gluten free diet.
 
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