The gluten-free sponge cake I present today has a very soft texture but at the same time stays compact and absorbs soaking syrup well without crumbling. This sponge cake is great filled with creams, whipped cream, fruit, or simply with jam or preserves to enjoy at breakfast or as a snack. It stays soft for one day if wrapped in a sealed bag and can also be frozen to be thawed at room temperature in a few hours, remaining fragrant as when freshly baked.
The origins of the sponge cake date back to the mid-1700s when the Genoese cook Giobatta Cabona was sent to Spain with Ambassador Domenico Pallavicini and presented a very light cake at a banquet, which the Spanish court named in his honor ‘pasta genovese’ or pâte génoise. From this came a simplified version created to honor the Spanish court that took the name pan di Spagna (sponge cake). The differences between the two preparations lie in the technique: pâte génoise is prepared warm, while pan di Spagna is prepared cold. The main ingredients are eggs, sugar and flour.
In the gluten-free sponge cake the gluten is replaced with fine rice flour, potato starch and cornstarch. The structure does not come from gluten but from the air incorporated into the whipped eggs.
The success of the gluten-free sponge cake depends on 3 factors:
– Correct whipping of the eggs which must triple in volume.
– Balance between starches: rice flour = structure, potato starch = lightness, cornstarch = stability.
– Stable and gentle baking; 338°F (conventional oven) is the ideal temperature.
A perfect gluten-free sponge cake should be about 2–2 3/8 in high (5–6 cm), elastic, not wet but not dry either, with a fine crumb.
If it crumbles the flours are unbalanced; if it is gummy the eggs and sugar were not whipped enough. You can see all these details clearly in the video recipe.
With this very soft gluten-free sponge cake I made the gluten-free, lactose-free lemon mimosa cake — you can’t miss it!!
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Also discover recipes made with sponge cake
- Difficulty: Medium
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 178.26 (Kcal)
- Carbohydrates 34.52 (g) of which sugars 20.17 (g)
- Proteins 4.53 (g)
- Fat 2.91 (g) of which saturated 1.13 (g)of which unsaturated 1.37 (g)
- Fibers 0.00 (g)
- Sodium 113.16 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 large eggs eggs (about 150 g total)
- 1/2 cup granulated sugar (about 100 g)
- 1/2 cup gluten-free rice flour (about 80 g / ~2.8 oz)
- 2 1/2 tbsp cornstarch (about 20 g)
- 1 pinch salt
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Mixer Electric whisk or stand mixer
- 1 Pan 9-inch springform pan
Procedure
Whip the eggs in a stand mixer or with an electric whisk together with the sugar, salt and flavorings.
The mixture should be voluminous, pale and frothy; this will take about 12–15 minutes.
It should allow you to “write” on the surface and remain stable.
Fold in by hand with a spatula, using gentle upward motions, the sifted rice flour mixed with cornstarch, adding it little by little.
Never stir vigorously.
Pour the batter into the previously buttered (or oiled) and floured pan.
Bake in a preheated conventional oven at 338°F for 30–35 minutes; perform the toothpick test.Leave in the turned-off oven for 5 minutes.
Then invert onto a wire rack.
Wait at least 6–8 hours before slicing.
WARNING: consult the Italian Celiac Association guidelines and read the ingredient labels carefully to ensure they have not been contaminated with gluten
Variations
With cornstarch for a more structured sponge cake, ideal for Cake Design. Substitute the cornstarch with the same amount of potato starch for a lighter sponge cake.
Cocoa sponge cake: 60 g rice flour, 20 g unsweetened cocoa and 20 g potato starch.
Cocoa sponge cake: 60 g rice flour, 20 g unsweetened cocoa and 20 g potato starch.
Cocoa sponge cake: 60 g rice flour, 20 g unsweetened cocoa and 20 g potato starch.
Storage
Room temperature: 2 days wrapped in plastic wrap.
Refrigerator: 4 days wrapped in plastic wrap.
Freezer: 2 months wrapped in plastic wrap.
Thaw at room temperature, do not use microwave.
Thaw at room temperature, do not use microwave.
FAQ (Questions and Answers)
Why doesn’t my gluten-free sponge cake rise enough?
In most cases the problem is not the gluten-free flour but the whipping of the eggs.
Sponge cake (also in the gluten-free version) does not use chemical leavening: the rise depends exclusively on the air incorporated while whipping.
Main causes are eggs whipped for less than 10 minutes or eggs straight from the refrigerator.
Batter deflated when flours are added.
To get maximum volume, use room temperature eggs.
The mixture must triple in volume and must be able to “write” on the surface.
If the whip is perfect, the sponge cake will rise even without gluten.Why does the gluten-free sponge cake sink in the center after baking?
This is one of the most frequent problems.
Causes can be insufficient baking: if the center is not completely cooked it will collapse as soon as it leaves the oven.
Oven opened too early: in the first 30 minutes the structure is fragile. Opening the oven causes a thermal shock.
Deflated batter: if air is lost when adding the flours the structure cannot hold.
Temperature too high: excessive temperature creates an outer crust too quickly while the inside remains unstable.Is the gluten-free sponge cake drier than the traditional one?
Not necessarily. If it turns out dry the causes can be too much rice flour compared to the starches or overbaking.
Rice flour absorbs more liquid than 00 flour. For this reason it is important to balance it with potato starch or cornstarch.
To keep it soft wrap it in plastic wrap as soon as it cools and do not store uncovered.
Soak slightly before filling.
If well executed, the difference in softness is minimal.Why does my gluten-free sponge cake taste too eggy?
The eggy taste is linked to: insufficient whipping, low-quality eggs.
When eggs are whipped correctly they incorporate air and lose the intense flavor.
To avoid the problem: whip for at least 12 minutes
Use very fresh eggs.
Proper whipping almost completely eliminates the strong aroma.Is it necessary to add baking powder to the gluten-free sponge cake?
No, it is not necessary. A true sponge cake originates as a whipped batter without chemical leavening.
However, if you are a beginner you can add: 1/2 teaspoon of gluten-free baking powder
It is not mandatory, but it can give greater assurance.
Be careful though: too much baking powder can create large holes and an irregular structure.Why does my gluten-free sponge cake crumble when I cut it?
The gluten-free structure is slightly more delicate. It crumbles if it was cut while still warm
It has not rested at least 6–8 hours. For a perfect cut wait until the next day and use a long serrated knife
Resting is essential to stabilize the crumb.Can I prepare the gluten-free sponge cake the day before?
Yes, in fact it is recommended. Resting stabilizes the structure, improves slicing and evens out moisture.
Store wrapped in plastic at room temperature.Can I freeze the gluten-free sponge cake?
Yes, it freezes very well.
Procedure: cool completely, wrap in double plastic wrap, place in a freezer bag
Duration: up to 2 months.
To thaw: leave at room temperature, do not use microwave. Once thawed it retains softness and structure.Why is my gluten-free sponge cake gummy?
A gummy effect can be caused by: too much starch, insufficient baking, excessive internal moisture.
Always check that the toothpick comes out completely dry.
