Gluten Free Sponge Cake/Cupcakes
I think when it comes to baking, everyone has one of those recipes that they always turn to when baking certain things. For me, when it comes to cake, there is one recipe that is my go-to when baking Vanilla and Sponge type cake recipes. Inspired but a recipe I found years ago, our Gluten Free Sponge Cake has become the base for a lot of cake and cupcake recipes that I’ve created over the years with great results.
I’ve always been an avid baker, and before I turned gluten free there were a number of cake recipes that I had but among them there was a Sponge Cake recipe from cakeboss.com that quickly became one of my favorites.
Over the years I’ve made a few changes (like everyone does) to make it more to my taste, a little easier and of course gluten free. I’ve even halved the recipe and used it to create delightful sponge cupcakes that are a hit every time!
I’ve used this recipe and technique to make my lemon loaf, citrus sponge cupcakes, orange cake and so much more. And lately I’ve used it to make a pineapple upside down cake that was a real hit for my mom. (It’s her favorite cake.)
But no matter how you flavor it, the basic technique is what makes this cake a winner.
How to make our Gluten Free Sponge Cake?
Sponge cake is light and delicious cake that is leavened and given it’s lightness by the way in which the eggs are beaten and combined with the balance of cake ingredients. We’ve used a regular sponge recipe as a base and swapped out the regular for gluten free ingredients to make it a version more suited to our way of eating.
To create the sponginess of the cake we:
- Beat the eggs until creamy and pale.
- Add the sugar, beat again.
- Add the flour and leavening agents.
- Finish with the milk and fats.
Following these steps is very important as they help create the cake as they are followed. Trust me, I’ve missed a couple of steps and ended up with mush instead of cake. (Not a pretty sight.) So please read the recipe and follow the steps. And once you do, you will have a cake that is delicious, moist and a real crowd pleaser!
Gluten Free Sponge Cake
A delicate sponge cake make gluten free, use this recipes for all your sponge or yellow cake needs!
Ingredients
- 4 Eggs
- 2 cup GF All Purpose Flour (I used Bobs Red Mill GF 1:1 Baking Flour with great results)
- 2 cups White Sugar (or xylitol for sugar substitute)
- 1 cup milk or dairy free milk
- 1/4 cup neutral oil (I used grapeseed oil or coconut oil)
- 2 tsp GF baking powder
- 1 tsp vanilla
- pinch of salt
- 1/2 tsp guar gum if flour blend doesn’t have any
Instructions
- Start by preparing your wet and dry ingredients. In a bowl sift together flour, salt and baking powder then set aside. In another bowl or measuring cup combine milk, vanilla and oil then set aside.
- Using a stand mixer or a hand mixer, beat the eggs for 4-5 mins with the paddle attachment over medium to high speed until pale and creamy
- Add the sugar and beat for another 4 mins until light and fluffy.
- Reduce the mixer to low, add the flour and mix until just combined.
- Next add the milk mixture and beat again just to combine the ingredients.
- Pour batter into a lined 9" or 10″ circle cake pan or pan of your choice and bake at 350° F for about 35 – 45 mins or until the cake is golden and a toothpick comes out of the center clean.
- Let sit in the pan for about 10 mins, then transfer to a cooling rack and let cool completely before frosting.
Notes
Cake is near to finish when it starts to smell!
