Gluten Free Sponge Cake

Two round yellow sponge cake layers stacked on a white cake stand, ready for assembling or decorating.

This gluten free sponge cake bakes light and airy with a tender crumb, golden top, and simple vanilla flavor. It works well served plain or used as a base for layered cakes without potato starch, flour blends, or gum thickeners.

Course Dessert, Desserts

Cuisine American, International

Keyword batter, berry, cake, cake pan, egg white, flour, gf, gluten free sponge cake, gluten-free, light and airy, mixer, pan, sponge cake, sponge cake recipe, strawberry, vanilla cake, victoria sponge, whipped cream, whisk, yolk

Prep Time 20

Cook Time 35

Chill Time 1

Servings Slices

Calories 147kcal

Author Zuzana Paar

Equipment

1 Oven
1 9 Inch Springform Pan
1 Parchment Paper
1 Glass Mixing Bowl
1 Electric Mixer
1 Spatula

Ingredients

5 Egg Whites separated
¼ teaspoon Cream of Tartar
5 Egg Yolks separated
¼ Cup Sweetener
1 teaspoon Vanilla Extract
1¼ Cups Almond Flour finely ground

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (180°Celsius), line a 9-inch springform pan, separate the eggs, and measure the remaining ingredients.
Beat the egg whites with cream of tartar to medium peaks, then beat the yolks with sweetener, vanilla, and almond flour.
Fold the egg whites into the batter, pour into the pan, and bake for 35 minutes until set and golden.
Cool completely in the pan before removing and serving.

Notes

Make sure the bowl for the egg whites is completely clean and dry before beating. Any trace of fat or yolk will prevent the whites from reaching medium peaks.
Gently fold rather than stir when combining the egg whites into the batter. Three large slow strokes are worth more than twenty quick ones.
Cool completely before slicing. The gluten-free sponge cake needs the full cooling time to set its crumb firmly enough to slice without crumbling.

Nutrition