Gluten free sponge cake is a light and airy treat that I think of almost like a blank gluten free cake canvas. It has such mild flavor that I can … more
Gluten free sponge cake is a light and airy treat that I think of almost like a blank gluten free cake canvas. It has such mild flavor that I can serve it however I like: with or without fruit, with just a big dollop of whipped cream, or with a drizzle of simple syrup. And it’s the perfect end to a big meal on a warm day. Remember that it’s called sponge cake, though! It’s very simple, and anything but a typical, super-moist gluten free cake.
Gluten free sponge cake is very similar to gluten free angel food cake, but it makes use of the egg yolks instead of just the whites, resulting in a more flavorful, slightly more moist cake. And although I really do not like to sift flours, both sponge cake and angel food cake call for sifting. I’m sorry I love you and it’s worth it.
It probably won’t come out of the pan looking 100% perfect (well, mine sure didn’t), but it’s not meant to be served all by its lonesome anyhow. And although you could make it in a bundt or tube pan, personally I find it’s not worth the nail-biting over whether or not it’s going to come out of the pan in one piece. I don’t know about you, but if I’m baking in a bundt pan that isn’t brand spankin’ new, I know it’s likely to stick and I’m a nervous wreck getting it out of there. Those pans are like cake prison.
A word about the gluten free flour blend in this recipe. Please use my basic Xanthan Gum-Free Basic Gluten Free Flour Blend, or your favorite, comparable blend. But no xanthan gum! I learned the hard way that if you include xanthan gum in this recipe, the egg yolk mixture clumps terribly and leads to a lumpy, clumpy sponge cake. More tips and tricks below in the printable recipe, as always. For you? Anything:
4 eggs (240 g, out of shell), separated
3/4 cup (150 g) granulated sugar
2 tablespoons freshly squeezed lemon juice
10 tablespoons (88 g) Basic Gluten Free Blend (Xanthan Gum free)
2 tablespoons (18 g) cornstarch
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
Preheat your oven to 350°F. Grease a 9-inch round cake pan well and set it aside.
In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium-high speed until pale yellow. Sift the flour blend, cornstarch and salt into the egg yolk mixture, and beat until well-combined. Transfer the egg yolk mixture to a small bowl and set aside.
Clean out the mixer bowl very well, and place the egg whites and lemon juice in the bowl, fitted with the whisk attachment. Beat the egg whites on medium-high speed until soft peaks form. Add the remaining 1/4 cup (50 g) sugar, and beat until glossy, stiff (but not dry) peaks form. With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined. The mixture should be smooth and glossy.
Pour the batter into the prepared pan, and spread into an even layer. Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick inserted in the center comes out clean (30 to 40 minutes). Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestion: Slice the cake in half horizontally, fill with fresh whipped cream and a layer of sliced strawberries. Top with more whipped cream and another layer of sliced strawberries. Chill for about 2 hours before serving. TIP: If you plan to slice the cake in half, freeze it for a few hours first!
P.S. If you haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! You are the wind beneath my blog wings!