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A slice of gluten free sponge cake on a white plate.

The Best Gluten Free Sponge Cake

Sandi Gaertner
A light and fluffy gluten free sponge cake that tastes incredible with whipped cream and berries.
4.91 from 20 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 33 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine British
Servings 8 slices
Calories 164 kcal

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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
  4. 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

Serving: 1sliceCalories: 164kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 102mgSodium: 40mgPotassium: 64mgFiber: 2gSugar: 19gVitamin A: 149IUCalcium: 36mgIron: 1mg
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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.