The sponge cake with rice flour is as soft as a cloud and can be enjoyed plain or as a base for layered cakes. There are many versions with only potato starch, corn starch, separating yolks from whites, adding milk and butter, while the one I propose today is based on rice flour which will make the cake even taller and softer.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1 1/4 cups gluten-free rice flour
- 3/4 cups gluten-free potato starch (or gluten-free corn starch)
- 3 eggs
- 1/2 cups sugar
- 1/3 cups sunflower oil (or 1/2 cup soft butter)
- 1/3 cups water (or milk)
- 1 1/2 tsp gluten-free baking powder
- 1 vanilla pod
- 1 lemon (zest grated)
- 1 pinch salt
Tools
- 1 Stand Mixer (or electric beater)
- 1 Springform Pan – 8 inches diameter
Procedure
Sift the flour with the potato starch and baking powder.
In the bowl of the stand mixer, beat the eggs with sugar, flavorings, and salt at high speed.
When the mixture has tripled, slowly add the oil or melted butter, continuing to beat at medium speed.
Stop the machine and manually add the dry ingredients by mixing with a spatula from bottom to top to avoid deflating the mixture.
Alternate water or milk with the dry ingredients.
Pour into a previously oiled and floured pan with rice flour.
Bake in a preheated static oven at 350°F for about 35 minutes. Check with a skewer; if it doesn’t come out dry, continue baking for another 5 minutes.
Remove from oven and let cool before removing from the pan.
Dust with gluten-free powdered sugar.
NOTE: Consult the Italian Celiac Association manual and carefully read the ingredients to ensure they are free from gluten contamination
Tips
It keeps for 4 days in a closed container.
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