by @Ultimateomnoms

Gluten-Free Sponge Cake Recipe

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Course Baking - Sweet, Bon Appetite Stand Mixer, Cakes


  • 6 egg yolks
  • 40 ml oil
  • 100 ml milk
  • 140 g rice flour
  • 1 pinch salt
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 80 g castor sugar
  • 1 tsp vanilla extract



  • Preheat your oven to 170°C and prepare two 6" cake pans. Line the bottom of the pans with baking paper.
  • In a mixing bowl, whisk the egg yolks, oil, and milk together until well combined.
  • Sift in the rice flour and salt and mix until smooth. Add in the vanilla extract and mix until incorporated.
  • In a separate mixing bowl, whisk the egg whites with the cream of tartar until frothy.
  • Slowly add the sugar in batches into the egg whites, being careful not to deflate the egg whites in one big batch. Continue to beat until medium peaks are formed.
  • Gently fold the egg whites into the egg yolk batter until combined.
  • Pour the batter into the prepared pans.
  • Bake the cakes for 1 hour and 5 minutes in a hot water bath.
  • To check if the cake is done, insert a skewer into the centre. If it comes out clean, it's ready.
  • Drop the cake on the kitchen bench to prevent shrinkage. Put a tea towel underneath to protect it.
  • Let the cake rest in the pan for 10 minutes, and then invert it onto a wire rack to fully cool.
  • Enjoy your fluffy gluten-free sponge cake!
Keyword @Ultimateomnoms, easy recipe, gluten free cake, Gluten-Free Sponge Cake Recipe, homemade, quick recipe, Sponge Cake
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