Gluten Free Sponge Cake
12 People
336 Cals
Gluten Free Sponge Cake
12 People
336 Cals
About the recipe
My light and fluffy gluten-free sponge cake is everything a classic sponge should be — airy, delicate and beautifully balanced. Layered with fresh strawberries, whole-fruit jam and my secret recipe for stabilised whipped cream, it slices perfectly while still melting in your mouth.Naturally gluten-free and not overly sweet, this sponge is ideal for celebrations, afternoon tea or whenever you want a dessert that feels special yet effortless. It keeps beautifully for up to two days, making it perfect for entertaining, and tastes even better once the flavours have gently settled. Simple, timeless and purely delicious — this is a sponge you’ll come back to again and again.
Nutrition Per Serving
336
Calories
20g
Fat
9g
Saturates
19g
Sugars
124mg
Salt
6g
Protein
34g
Carbs
1g
Fibre
Ingredients
- 7 large free-range eggs separated
- pinch of sea salt
- 200 g unrefined raw sugar
- 60 ml extra-virgin olive oil or macadamia nut oil
- 2 teaspoons vanilla extract
- 125 ml milk your choice
- 125 g rice flour or gluten free flour
- 70 g cornflour
- 2 teaspoons baking powder
FILLING
- 250 ml thickened cream
- 120 g Marscapone crème fraîche or sour cream or Greek Yoghurt
- 1 jar good quality strawberry Jam
- 250 g fresh strawberries sliced
Method
- WHIP the egg whites with a pinch of salt until soft peaks form, then gradually add the sugar, a little bit at a time. Keep mixing for 6 minutes until stiff peaks and glossy.
- COMBINE the egg yolks, oil, vanilla and milk in a seperate bowl.
- ADD the rice flour, cornflour and baking powder and mix to form a thick batter.
- FOLD a few spoonfuls of the egg whites into the thick batter. Mix through until combined, folding the mixture with a spoon. Add the rest of the egg whites carefully folding them through the cake batter.
- SPOON the cake mix into 2 x 20 cm prepared cake tins.
- BAKE for 30 minutes until golden and the sponge is cooked. Remove from the oven and cool.
- TURN sponges out from the tins onto wire racks. Allow sponges to cool completely.
TO MAKE THE FILLING:
- GENTLY WHIP the thickened cream until soft peaks.
- FOLD or lightly whisk the Marscapone or creme fraiche into the cream. The addition of a little Marscapone, creme fraiche , sour cream or even Greek yoghurt to every cup of whipping cream will ensure that beautiful sheen and a more stable whipped cream that will hold up.
- FILL the sponge with strawberry jam, sliced strawberries and whipped cream.
- DUST with icing sugar and enjoy.
This gluten-free sponge is beautifully light and airy, making it the perfect base for fresh strawberries and softly whipped cream. It’s a timeless cake that feels special without being heavy.
Keeps well for up to 2 days stored in the fridge.
Best filled just before serving if you want that classic cloud-like texture, but it also holds up well when assembled a few hours ahead — ideal for entertaining.
Use sweet, ripe strawberries for natural flavour and colour. You can also use fresh peaches, raspberries or blackberries when in season.
For the cream, keep it simple: softly whipped with a touch of vanilla if you like.
Perfect for afternoon tea, birthdays, celebrations or a light dessert, especially when you want something elegant, gluten-free and not overly sweet.
