Gluten-Free Basic Sponge Cake |

This simple sponge cake recipe uses either all-purpose flour or a blend of gluten-free flour. It’s perfect for cakes and cupcakes, and you can use it to create wedding cakes because it’s lighter than other types of sponges. Plus, unlike most gluten-free recipes, this one doesn’t require a binder such as a xanthan gum.

This recipe serves 12. and makes 2 (8″/20-cm) thin sponge cakes.


  • 3 egg whites
  • 3 egg yolks
  • 1/2 cup fine sugar
  • 3/4 cup corn flour
  • 1 tsp gluten-free baking powder
  • 1/8 tsp salt


  1. Preheat the oven to 355°F/180°C.
  2. Grease and line 2 sandwich pans (8″/20-cm).
  3. Beat egg whites until stiff, then beat in egg yolks.
  4. Add in sugar gradually and beat until stiff peak.
  5. Sift corn flour, baking powder, and salt, then fold lightly into the beaten eggs until well blended.
  6. Pour the batter into the pans equally and bake in the preheated oven for 20 minutes.
  7. Remove cakes from pans immediately and cool on a wire rack.
  8. When cooled, sandwich with jam or whipped cream and dust with icing sugar.