Gluten-Free Sponge Cake Recipe
A Perfect Dessert for Any Occasion
This Gluten-Free Sponge Cake is an ideal base for many desserts, from layered cakes to simple treats served with fresh fruit or cream. Light, airy, and irresistibly soft, this recipe guarantees success for beginners and experts alike.
Ingredients
The following table lists the ingredients you’ll need to prepare this delicious dessert.
| Ingredient | Quantity |
|---|---|
| Eggs (room temperature) | 5 |
| Sugar | 150 g |
| Vanilla bean | 1 |
| Cornstarch (Maizena) | 150 g |
Nutritional Information (per slice, based on 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fat | 3 g |
| Fiber | 0 g |
Instructions
Follow these detailed steps to create your flawless gluten-free sponge cake:
1. Prepare the Batter
- Begin by placing the eggs (ensure they are at room temperature) in a stand mixer bowl.
- Add the sugar and whisk on high speed until the mixture becomes light, fluffy, and triples in volume. This process typically takes about 10–15 minutes.
2. Incorporate Vanilla
- If desired, cut the vanilla bean lengthwise and scrape out the seeds.
- Add the seeds to the whipped egg mixture and whisk briefly to distribute the flavor evenly.
3. Add Cornstarch
- Carefully sift the cornstarch to remove any lumps, ensuring a smooth texture in the final cake.
- Gently fold the cornstarch into the egg mixture using a spatula. Work slowly to retain the airy texture, being cautious not to deflate the batter.
4. Prepare the Pan
- Grease and flour a 24 cm springform pan. Instead of regular flour, use cornstarch to maintain the gluten-free profile.
- Pour the batter into the prepared pan, spreading it evenly to ensure uniform baking.
5. Bake to Perfection
- Preheat your oven to 180°C (356°F) in static mode.
- Place the cake in the oven and bake for 35–40 minutes. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.
- Test for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
6. Cool and Serve
- Remove the pan from the oven and allow the cake to cool completely in the pan before unlocking the springform.
- Once cooled, the cake can be sliced and served as-is or used as a base for layered desserts.
Tips for Success
- Egg Temperature: Always use room-temperature eggs to ensure the batter whips up light and fluffy.
- Folding Technique: Be gentle while incorporating the cornstarch to preserve the airiness of the batter.
- Pan Preparation: Using cornstarch instead of regular flour ensures the cake remains 100% gluten-free.
Storage
This Gluten-Free Sponge Cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before use.
For more delectable gluten-free recipes and ideas, explore the rest of our collection on Love With Recipes!
