This recipe is an adaptable favourite that really is the best gluten-free sponge cake recipe you’ll try. It is simple and really versatile and can be used as a base for many desserts. Think Trifle, Tiramisu, Victoria Sponge!
Having a gluten-free diet doesn’t mean you have to miss out on your favourite desserts and knowing a few key recipes will really make it a whole lot easier! This is one of those recipes that you can change and adapt to your own tastes.
I developed this recipe when I was baking for Layered Up Baking and it quickly became my go to recipe. I’ve created many variations and everyone who has tried them has had their own favourite. Mine are Raspberry Victoria Sponge (pictured) and Chocolate Jaffa Cake! Is it tempting you yet??
The sponge’s texture is super light and has the added benefit of being fatless. That’s right – it contains zero butter or oil! It also contains only 7 basic ingredients. Easy.
One thing to mention is that when it comes to gluten-free baking a mix of flours works best. For this recipe I used Edmonds Gluten Free Plain Flour, which is a mix of maize, tapioca, rice flour and vegetable gum. In the past I have made this sponge using other flour mixes that have included buckwheat and potato flour and these have worked out really well too, so don’t worry if your gluten-free plain flour doesn’t contain exactly the same ingredients.
The recipe below is to make the plain gluten-free sponge with the added option of making the Raspberry Victoria Sponge. For the Raspberry Victoria Sponge you add raspberries into the mixture before baking. This creates a beautiful looking cake when you slice it and the little delectable raspberries that can be seen just scream “eat me!”
NOTE: I doubled the recipe and made two cakes for the Raspberry Victoria Sponge pictured. I also made Coconut Whipped Cream (Dairy Free) for the filling so I have given ingredients and instructions on how to make this too.
Enjoy the best gluten-free sponge cake recipe you will try – it will change you… for the better!
Best Gluten Free Sponge Cake
Makes one 20cm round cake. NOTE: I doubled the recipe and made two cakes for the Raspberry Victoria Sponge pictured.
Plain Gluten Free Sponge:
3 eggs separated
1/2 cup gluten-free plain flour
1/2 cup castor sugar
1.5 t cornflour
1/4 t baking soda
1/4 t baking powder (make sure it’s gluten-free)
1/4 t vanilla extract
OPTIONAL Raspberry Victoria Sponge Cake (pictured) ingredients:
12+ raspberries (fresh or frozen to go in cake)
4 Tbsp raspberry jam (to serve)
2 cups whipped cream, greek yoghurt or coconut whipped cream* to serve (dairy free – see ingredients below)
1 cup raspberries (to serve)
*Coconut Whipped Cream ingredients (dairy free option see instructions below):
2 x 400ml cans of coconut cream
1 cup icing sugar
1 tsp vanilla extract
Grease a 20cm round cake tin (a springform tin works well) and line with baking paper. Preheat oven 170C (160C fan)
1. Separate eggs into two bowls (make sure eggs whites are in a bowl big enough to be beaten – they will grow!)
2. Using an electric hand mixer, beat egg whites with half of the sugar on high until stiff – put aside.
3. Add vanilla and the remaining sugar to the egg yolks and beat on high until they become light yellow and thick.
4. Using a spatula gentle fold yolks into whites
5. Sift flour, cornflour, baking soda and powder into egg mixture 1/4 cup at a time. Keep folding until no traces of flour can be seen.
6. Pour into prepared cake tin (OPTIONAL: gently push raspberries into cake mixture so they are just covered – place them evenly into cake mixture so each slice will contain them)
7. Bake at 170C (160C fan) for 25-30 minutes. Cake will bounce back when cooked. Remove from oven and let the cake cool in the tin for 10 minutes (it may wrinkle up a bit – that’s normal). Gently remove and place on a rack to cool. Use in your desired dessert or store in an airtight container in a cool place for up to 2 days.
Coconut Whipped Cream (Dairy Free Option) instructions:
1. Place the cans of coconut cream in the fridge and chill for 24 hours. We want the cream to solidify and separate from the liquid.
2. When ready to make, open the cans and spoon out the solid cream into a bowl. Pour the remaining liquids into a separate container and refrigerate (can be used for something else).
3. Once you have the cream from both cans in a bowl add the remaining ingredients and mix on high using a hand mixer, until it is thick and whipped. Use as needed.
To Serve: Raspberry Victoria Sponge
If using one cake, carefully slice the cake in half horizontally. Spread a thick layer of cream, greek yoghurt or coconut whipped cream (dairy free see recipe above) on one half. Gently spread a layer of raspberry jam on top of the cream and top with raspberries. Place the other sponge half on top, scatter with raspberries and dust with icing sugar. Enjoy!