Prize Winning Gluten Free Sponge Cake
Experience the magic of baking with this Prize Winning Gluten-Free Sponge Cake—a light, airy, and tender dessert that’s sure to become a household favorite. Perfectly crafted with a blend of gluten-free all-purpose flour and cornstarch, this recipe delivers on softness without compromising on structure. The secret lies in whipping the eggs and sugar until pale and ribbon-like, ensuring a beautifully fluffy texture that rivals any traditional sponge. Enhanced with a hint of vanilla and buttery richness, this cake bakes up golden and irresistible. Whether served plain, adorned with fresh fruit, or layered with your favorite frosting, this quick and easy gluten-free treat (ready in under an hour!) is ideal for celebrations, tea time, or simply satisfying your sweet tooth.
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Ingredients
- 150 grams Gluten-free all-purpose flour blend
- 25 grams Cornstarch
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 4 Eggs (large)
- 4 tablespoons Milk
- 1 teaspoon Vanilla extract
- 60 grams Unsalted butter (melted and cooled)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line the bottom of a round 8-inch cake pan with parchment paper. Grease the sides of the pan lightly with butter or non-stick spray.
Step 2
In a medium bowl, sift together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
Step 3
In a large bowl or the bowl of a stand mixer, beat the eggs on medium-high speed for 2-3 minutes, or until they are pale and fluffy.
Step 4
Gradually add the granulated sugar to the eggs while continuing to beat on medium-high speed. Beat for an additional 4-5 minutes, until the mixture is thick and ribbon-like.
Step 5
Reduce the mixer speed to low and add the milk and vanilla extract. Mix until just combined.
Step 6
Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Be gentle to avoid deflating the mixture.
Step 7
Once incorporated, gently fold in the melted and cooled butter until the batter is smooth and well-combined.
Step 8
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 10
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 11
Once cooled, serve the sponge cake as is or decorate it with your favorite frosting, whipped cream, or fresh fruits.
Nutrition Facts
| Serving size | (659.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1984.8 |
| Total Fat 72.1g | 0% |
| Saturated Fat 38.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 878.2mg | 0% |
| Sodium 1800.9mg | 0% |
| Total Carbohydrate 314.4g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 155.4g | |
| Protein 29.5g | 0% |
| Vitamin D 186.0IU | 0% |
| Calcium 202.9mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 409.9mg | 0% |
Source of Calories