Who doesn’t love cake? Most people love any kind of cake, whether it is chocolate, vanilla or some other flavor.
Of course, if you are new to the gluten-free diet, you are very likely thinking, “How can I make a delicious gluten-free sponge cake?” Fortunately, it is simple to bake a gluten-free version of sponge cake with the right combination of gluten-free flours.
Sponge cake is a popular type of cake. It is light, airy and extremely versatile. It can be made in several different flavors and with a variety of toppings. It is a wonderful dessert for a casual meal or a low key get-together with friends.
People love cake topped with frosting, fruit and/or whipped cream. There are so many different ways to make cakes: in loaves, in full circles or in circles with fruit, chocolate or caramel filling in the middle. There are so many milestones in life such as birthdays, anniversaries, weddings and other celebrations which would not be complete with a special cake. With this specific dessert item, the possibilities are endless!
You can also make different kinds of gluten-free sponge cake, with your favorite flavors and toppings.
As with other types of cake, there are several good recipes for gluten-free sponge cake on the internet. To make you search for recipes even easier, I have included a few of these recipes here.
Gluten-Free Sponge Cake
Prep Time: 15 minutes
Cooking Time: 35 minutes
Yields: 1 9-inch round cake
- 4 eggs, separated
- ¾ cup of granulated sugar or substitute such as stevia
- 2 tablespoons of freshly squeezed lemon juice
- 10 tablespoons of Basic Gluten-Free Flour Blend (66% white rice flour, 22% potato starch and 12% tapioca starch)
- 2 tablespoons of cornstarch
- ¼ teaspoon of salt
- 1 teaspoon of 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!
Recipe courtesy Gluten Free on a Shoestring
Gluten-Free Chocolate Sponge Cake
Prep Time: 15 minutes
Cooking Time: 17 minutes
Yields: 1 large rectangular cake
- 6 large eggs
- ¾ cup of sugar (superfine cane sugar recommended)
- 1 teaspoon of vanilla
- ⅓ cup of cocoa powder
- ⅓ cup of potato starch
- ½ teaspoon of baking powder
- ⅛ teaspoon of salt
- ¼ teaspoon of cream of tartar
- (Optional) 2 teaspoons of grated orange peel
- Extra powdered sugar for dusting
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Grease the parchment paper with butter.
- Separate the egg yolks from whites.
- Place the egg yolks in a large mixing bowl.
- Set the egg whites aside.
- Beat the egg yolks on HIGH using an electric hand or stand mixer.
- Add the sugar and vanilla and continue to beat on HIGH until the mixture is creamy.
- Combine the cocoa, potato starch, baking powder and salt in a small bowl.
- Stir with a large whisk to thoroughly mix OR sift ingredients.
- Gently fold the dry ingredients into egg-sugar mixture.
- Fold in the grated orange peel until combined.
- In a separate large mixing bowl, beat the egg whites until foamy.
- Add the cream of tartar and beat on HIGH until the egg whites are stiff but not dry.
- Use a large spatula to gently fold the egg white mixture into the cake batter.
- Fold until the ingredients are blended.
- Use a spatula to scrape the cake batter into the prepared baking sheet.
- Bake in a preheated oven for about 7 minutes or until the cake begins to pull away from the edges of the pan.
- Cool the cake on a wire rack.
- When the cake is completely cool, carefully invert it – with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.
- Slowly peel the parchment paper from the cooled cake.
- The cake is ready to fill with butter cream or softened ice cream.
- Roll the filled jelly roll style.
- Tips- When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don’t worry, frosting hides any cracks!
- Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.
Recipe obtained from: About.com
Impress your friends with a delicious, traditional-looking sponge cake that is completely gluten-free. It is a great accompaniment for coffee after dinner, especially when it is topped with fruit and whipped cream. Now, you can continue to enjoy the tasty dessert items that you relished before you were diagnosed with Celiac or gluten sensitivity. Learn to love food again!
Image courtesy avlxyz