The margherita sponge cake with rice flour is a soft and light cake, perfect for breakfast or a snack. Made with rice flour and potato starch, this cake is naturally gluten-free and suitable for those who follow a celiac or gluten-free diet.
The result is a tall cake scented with lemon and vanilla, with a soft and delicate texture that recalls the classic traditional margherita sponge cake. It can be enjoyed plain with a dusting of powdered sugar or used as a base for filled cakes with pastry cream, jam, or whipped cream.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 cup + 1 tbsp (about 150 g) cup gluten-free rice flour
- 3/4 cup + 1 tbsp (about 100 g) cup gluten-free potato starch (or gluten-free cornstarch)
- 3 eggs
- 1/2 cup (about 110 g) cup granulated sugar
- 6 tbsp (about 3 fl oz / 90 g) tbsp sunflower oil (or 1/2 cup (about 110 g) softened butter)
- 6 tbsp (about 3 fl oz / 90 g) tbsp water (or milk)
- 2 tsp gluten-free baking powder
- 1 vanilla bean
- 1 lemon (grated zest)
- pinch salt
Tools
- 1 Stand mixer (or electric hand mixer)
- 1 Pan – springform pan, 8-inch diameter
Method
Sift the rice flour together with the potato starch and the baking powder.
In the bowl of the stand mixer, beat the eggs with the sugar, the aromatics and the salt at high speed.
When the mixture has tripled in volume, slowly add the oil (or the warm melted butter) in a thin stream, continuing to beat at medium speed.
Stop the machine and, by hand, add the dry ingredients folding with a spatula from the bottom up so as not to deflate the batter.
Alternate adding the water or milk with the dry ingredients.
Pour into a previously oiled and rice-flour-dusted pan.
Bake in a preheated static oven at 356°F for about 35 minutes; do the toothpick test and if it doesn’t come out dry continue baking for another 5 minutes.
Remove from the oven and let cool before unmolding.
Dust with gluten-free powdered sugar.
WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they do not contain gluten contamination
Tips for a perfect margherita sponge cake
Beat the eggs with the sugar for at least 8-10 minutes: the batter should become pale and foamy.
Add the dry ingredients gently with a spatula, folding from the bottom up.
Use room temperature eggs to obtain a softer cake.
If you want an even more fragrant cake you can add extra lemon or orange zest.
If you want an even more fragrant cake you can add extra lemon or orange zest.
If you want an even more fragrant cake you can add extra lemon or orange zest.
If you want an even more fragrant cake you can add extra lemon or orange zest.
Variations of the margherita sponge cake with rice flour
With chocolate chips for a richer version.
With almond flour (30 g instead of part of the rice flour).
Lactose-free by using water or plant-based beverages.
Filled with pastry cream or apricot jam.
Storage
The margherita sponge cake with rice flour stays soft for 3-4 days in an airtight container or under a cake dome. It can also be frozen already sliced.
Is the margherita sponge cake with rice flour gluten-free?
Yes, this cake is naturally gluten-free because it is made with rice flour and potato starch. It is therefore suitable for those who are celiac or gluten intolerant, provided that all the ingredients used are certified gluten-free.
How can I make the margherita sponge cake fluffier?
To obtain a fluffy margherita sponge cake it is important to properly beat the eggs with the sugar until the mixture is pale and foamy. In addition, the flours should be folded in gently to avoid deflating the batter.
Can I use only rice flour?
Yes, but potato starch helps to make the cake lighter and airier. Using both gives a texture more similar to the traditional margherita sponge cake.
How to store the gluten-free margherita sponge cake?
The margherita sponge cake with rice flour keeps for 3-4 days under a cake dome or in an airtight container. It can also be frozen already sliced.
Simple, soft and fragrant, the margherita sponge cake with rice flour is the perfect cake to make when you want something genuine and light. Excellent to enjoy at breakfast with a cup of milk or tea, but also as a base for filled cakes for any occasion.
