You will not believe how easy my homemade gluten free sponge cake recipe is to make. It is delicious on its own, or use it as a base to make gluten-free cakes like a Victoria sponge cake or even tiramisu!
Have you ever tried a gluten free sponge cake? It is a very light cake that has a spongy texture. If you poke it, it springs right back into place! This cake is the perfect base for so many gluten free cake recipes!
A sponge cake is considered a British cake. In America, many call it a foam cake. There are several kinds of sponge cake, including Angel Food Cake, Devil’s Food Cake, Genoise (Italian), and many Swiss Rolls made with sponge cake.
With a few simple steps, you can make and bake this cake in about 40 minutes! You can bake it in cake pans for a layer cake or a springform pan if you are going to cut it up to use for my Gluten Free Tiramisu recipe.
If you love cake as much as I do, you will want to try all of my incredibly easy Gluten Free Cake Recipes!
Why This Recipe Is Great:
- One of my favorite things about this gluten free sponge is its versatility. It has a texture that is perfect with whipped cream and fresh berries.
- It is easy to make and is one of the few recipes you can use a standing mixer to make it super fluffy!
- This cake only uses five simple ingredients!
We made the gluten free sponge cake, practice run for your gluten free tiramisu recipe. It turned out perfect.”
Kimberly A., Pinterest comment
If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes. I also have lots of Gluten Free Baking Tips to take your cake to the next level.
Allergen Information:
- This recipe is gluten-free, dairy-free, soy-free, and nut-free.
- To make this sponge cake without xanthan gum, use my DIY Gluten Free Flour Blend.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Use size large eggs.
- Vanilla – Please use pure vanilla extract. It really does make a difference in flavor.
Tips For Sucess:
- Use a good quality gluten free flour blend. I wrote about gluten free flour blends and the types of recipes they best in to help guide you.
- Let the cake batter sit for 10-15 minutes so the rice flour in the blend can soften.
- If you use cake pans, I highly recommend lining the bottom of the cake pan with parchment paper.
How To Make A Gluten Free Sponge Cake:
Preheat the oven to 350º F. This is very important to ensure your cake cooks evenly.
Step 1: Add the eggs and sugar to your blender. Whip them for about 10 minutes. The egg mixture should grow to about 3x of the original volume as it whips. As shown in the photo above, you want to see a thick ribbon fall from the beater to the bowl.
HINT: I used a standing mixer because holding an electric mixer for 10 minutes would be rough for me. Note you can use either for the whipping.
Step 2: Pour the flour and baking soda into a bowl and whisk to blend. Sift the flour mixture into the whipped egg mixture a little at a time. This is important to remove any lumps.
VERY gently fold the flour into the sponge batter, each sifting. You want to be careful not to over-mix because you will lose the bubbles that make this cake airy and fluffy!
Step 3: Pour the sponge cake batter into your pan. As I mentioned above, you can use a springform pan, which is the easiest, or a cake pan. Spray a non-stick coating in any pan you use.
Step 4: Bake the cake for 30 minutes at 350º F. When the cake is done, it will have a golden top. Do not open the oven all the way. Turn the oven off and crack the oven open for 10 minutes before removing your cake. This will prevent the cake from falling.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake must be baked longer.
You may also love this Gluten Free Angel Food Cake recipe!
Recipe FAQ:
Be sure the cake is fully cooled before cutting it. I recommend using a serrated knife to cut this cake!
The secret to a light and fluffy gluten free sponge cake is to whip the eggs and sugar. They get a lot of air into the batter. Also, be careful not to overmix your batter when you add the sifted flour.
The secret to a good sponge cake is using good ingredients and not overmixing the batter!
If your sponge cake is dense, not light, and fluffy, you either overmixed the batter when adding the flour or didn’t mix the eggs and sugar long enough.
Store this sponge cake in an airtight container for up to 4 days or freeze it for up to 4 months in the freezer.
More Gluten Free Cake Recipes:
- Gluten Free Chocolate Cake
- Easy Gluten Free Vanilla Cake
- Gluten Free Vanilla Raspberry Bundt Cake
- Fool-Proof Gluten Free Apple Cake
The Best Gluten Free Sponge Cake
Ingredients
- 1 cup gluten free flour blend * see note
- ¾ cup sugar
- ½ teaspoon baking powder
- 5 eggs size large
- 1 teaspoon pure vanilla extract
Instructions
- Add the eggs and sugar to your standing mixer. Whip them for about 10 minutes, then add the vanilla. The egg mixture should grow to about 3x the original volume as it whips. You want to see a thick ribbon fall from the beater to the bowl as shown in the photo above.
- HINT: I used a standing mixer because holding an electric mixer for 10 minutes would be rough for me. Note you can use either for the whipping.
- Pour the flour and baking powder into a bowl and whisk to blend. Sift the flour mixture into the whipped egg mixture a little at a time. This is important to remove any lumps.
- VERY gently, fold the flour into the sponge batter each sifting. You want to be very careful not to over mix because you will lose the bubbles that make this cake so airy and fluffy!
- Pour the sponge cake batter into your pan. As I mentioned above, you can use a springform pan, which is the easiest, or cake pans. Spray a non-stick coating in any pan you use.
- HINT: If you use cake pans, I highly recommend lining the bottom of the cake pan with parchment paper.
- Bake the cake for 30 minutes at 350º F. When the cake is done it will have a golden top. Do not open the oven all the way.
- Turn the oven off and crack the oven open for 10 minutes before removing your cake. This will prevent the cake from falling.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- Serve with whipped cream and fresh berries! This cake is an awesome base for making tiramisu cake.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Made this cake yesterday. All seemed to go well, but when I checked the cake it was wet. I ended up cooking it for 20 more minutes and in the oven with door open 10 minutes. My question is would it be better to cook it using my convection setting in stead of the regular oven setting? I do find that most of my gluten free items cook better when using the convection oven. We also are at 3600 ft and items cook different. The finished cake tasted very good, just a little crusty on top. Thank you.
Amazing!! Whipped this up tonight and my family was THRILLED! thank you so much for sharing!! … your HINTS were also SUPER helpful!!
I am so glad the hints were helpful, Julie. Thank you so much for coming back to review the recipe!
I have a question. I have been making vanilla gluten free layer cakes for the past couple of years for my grandkids who have celiac disease. It seems no matter which recipe I use ( and I follow the recipe exactly) the cakes come out very
dense. Could I use this sponge cake recipe for a layer cake? It sounds as if it is
light and fluffy but didnt’ know if it would make a good layer cake. Thanks.
Hi Carol, this cake is very light and fluffy and could be used. I would also be happy to troubleshoot. What gluten free flour blend did you use? Did you use a standing or electric mixer or mix the wet and dry ingredients by hand? Here are more tips in my Gluten Free Cake Troubleshooting Guide. https://www.fearlessdining.com/gluten-free-cake-troubleshooting-guide/
Just made this recipe, it’s in the oven. You call for vanilla and then do not mention when to add it. I put it in after I whipped the eggs and before I added the sifted flour.
I will let you know how the sponge cake turns out.
Hi Linda, I put mine in after whipping the eggs before the flour. I clarified this in the recipe. Thank you!
Light, simple and tasty!
I am so glad you loved it!
Hi there – what size springform pan do you use?
Thanks! Like the idea of whipping the eggs and sugar first. My last GF cake was quite dense!
Hi Cat, I used a 9-inch springform pan. I agree, whipping the eggs really keeps this sponge fluffy!
Thanks for your response! One other thing – I am across the pond in the UK and am not confident in cup measurements. Do you know how many grams of flour in 1 cup and like wise with the sugar? Many thanks! 😊
Hi Cat, I don’t have measurements in grams, but there are a lot of excellent metric converters if you google them.
When I worked at a fantastic Meals on Wheels for many years, when our baker made angel food cake in a large sheet pan she would turn it over and let it cool upside down. She used food cans on the corners to support it. Do you think this would work with this recipe? I know it was to keep the cake as airy as possible. Thanks so much! I am SO glad I found your site!
Hi Renae, I have never seen this but I have heard of it. I do not know if it would work on my recipe or not,
I am absolutely American, and I have never heard of a foam cake. I do know that the Angel Food Cake is an American invention, and Genoise is not British, but it is a sponge cake…thanks for the recipe!
You are very welcome Chanah :-).
I want to use as the cake base for a tres leches which is baked in a 9×13. Would that affect the baking time or should I double the recipe?
You can easily use this as a base. I also have a good gluten free tres leche recipe on the blog. As for baking time, I would check it in 20 minutes or so…I haven’t baked it in that size, but check it with a toothpick and bake longer if needed. Out of curiosity, why did you do a star rating if you haven’t made the recipe yet?
Thanks for the recipe! Attempting gf tiramisu for my husband’s birthday. When do you add in the vanilla?
You are welcome. Vanilla gets added with the wet ingredients :-).