Gluten-Free Sponge Cake
Gluten-Free Sponge Cake is fluffy and tasty and pairs perfectly with the cream cheese frosting. It’s super easy to make, and the recipe for the cake will become a staple in your kitchen.
About this recipe
Gluten-Free Sponge Cake is super easy to make!! The cake takes only 5 ingredients and you can end up with many options.
The good thing about this kind of cake is that you can make it in many versions. The chocolate cake pairs with many toppings: chocolate ganache, caramel, buttercream, fruits, etc.
Ingredients
- Corn starch and brown rice flour: are the main flour of the cake.
- Cocoa powder: unsweetened cocoa powder.
- Salt: enhances flavors.
- Sugar: sometimes I make the cake with white granulated sugar and sometimes with brown sugar.
- Eggs: room temperature eggs are better. We need them separated.
- Cream cheese: full-fat cream cheese for a better flavor and consistency.
- Butter: unsalted softened butter.
- Vanilla Extract: add flavor
How to make gluten-free sponge cake
Preheat the oven to 350F.
Grease an 8” round cake pan (20cm).
Sift and whisk together corn starch, brown rice flour, and cocoa powder. Set aside.
In a large bowl beat egg whites until soft peaks form. Gradually add sugar and beat until dissolved. Add the egg yolks and keep beating for 1 minute.
Incorporate the dry ingredients, in three times, with involving movements, with a rubber spatula.
Place the mixture in the prepared pan.
Bake for 15 minutes or until a tester comes out clean. Don’t overcook it, it will be very dry.
Let cool before removing.
For the cream cheese frosting:
Soft the cream cheese with a rubber spatula. Set aside.
In a large bowl, beat softened butter with powdered sugar and vanilla extract until creamy with an electric hand mixer. Add the softened cream cheese and keep beating until getting the desired consistency.
When the cake is completely cool spread the frosting on the top. End it up with grated chocolate (optional).
Variations
You can top the cake with chocolate ganache, buttercream, peanut butter cream, fruits, etc. You can also add some dried fruits.
Storing
Store the cake covered in the fridge for up to 5 days. If you didn’t cover it with frosting, you can leave it at room temperature for 3 days.
If you want to freeze it, is better without the frosting, in an air-tight container or freezer bag. The cake freezes very well for up to three months.
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Gluten Free Sponge Cake
Ingredients
- 1/3 cup corn starch
- 1/4 cup brown rice flour
- 1/2 cup granulated sugar (100gr)
- 2 tablespoons cocoa powder (20gr)
- 3 egg whites
- 3 egg yolks
For the cream cheese frosting
- 90 gr full-fat cream cheese
- 1 cup and 2 tbsp powdered sugar (150gr)
- 1/4 cup unsalted butter (55gr)
- Vanilla extract (optional)
Instructions
- Preheat the oven to 350F.
- Grease an 8'' round cake pan (20cm).
- Sift and whisk together corn starch, brown rice flour, and cocoa powder. Set aside.
- In a large bowl beat egg whites until soft peaks form. Gradually add sugar and beat until dissolved. Add the egg yolks and keep beating for 1 minute.
- Incorporate the dry ingredients, in three times, with involving movements with a rubber spatula.
- Place the mixture in the prepared pan.
- Bake for 15 minutes or until a tester comes out clean. Don't overcook it, it will be very dry.
- Let cool before removing.
For the cream cheese frosting
- Soft the cream cheese with a rubber spatula. Set aside.
- In a large bowl, beat softened butter with powdered sugar and vanilla extract until creamy with a hand mixer. Add the softened cream cheese and keep beating until getting the desired consistency.
- When the cake is completely cool spread the frosting on the top and end it up with grated chocolate (optional).