How to Make Wheat-Free Fluffy Sponge Cake

Just four ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.

Love all things sweet and floury, but they don’t love you right back? Have no fear, because cornstarch is here to save the day! This finely ground powder is the perfect replacement for flour in a fluffy sponge cake, giving your dessert a delicate, airy texture that will have you coming back for seconds, thirds and … well, who’s counting anyway?

Cornstarch is a gluten-free hero, making it the perfect choice for those looking to avoid wheat in their diet. When used in a sponge cake recipe, cornstarch helps to stabilize the eggs and creates a cohesive structure within the batter. As it bakes, the cake will rise and become fluffy, thanks to cornstarch’s ability to absorb moisture and create a tender crumb.

It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall.

Step by Step Guide to Making Cornstarch Sponge Cake

Preparation

• Preheat oven to 180C / 350F. Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.

Make the Egg Mix

• Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy.
• Note: the eggs must be very fresh because they are providing all of the structure and the leavening. Of course you MUST beat them for the full 10 minutes until soft peaks form.
• You can add the sugar to the eggs all at once at the beginning if you wish or add gradually during beating.
• After you have beaten the eggs to the Soft Peaks stage, use a flexible spatula to scrape up any remaining liquid egg from the bottom of the bowl and beat it for a few more moments.

Add Corn Starch

• Sieve in the corn starch little by little for the third time and fold in with a rubber spatula.
• It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall.

Bake

• Bake for about 20 minutes, or until a pick comes out clean.

Cool and Top

• Turn sponge onto a wire rack to cool.
• Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

Important Notes for Success

• Corn starch (US) is called corn flour in the UK. Don’t get these confused.
• You have to use very fresh eggs, otherwise they will not provide the lift you need for this cake.
• Make sure to beat the eggs for the full 10 minutes, to form peaks – again, otherwise you will not get a fluffy cake.
• It is very important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall.

How to Make Wheat-Free Fluffy Sponge Cake

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• Author: Ann Low for Honest Cooking
• Total Time: 30 minutes
• Yield: 1 cake 1x

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Description

Just four ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.

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Ingredients

Units USM Scale 1x2x3x

• 3 very fresh eggs
• 1/2 cup sugar
• 3/4 cup cornstarch, sifted twice (corn flour in the UK / Australia)
• 2 tsp vanilla extract

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Instructions

1. Preheat oven to 350F / 180C. Grease with butter or cooking spray, 8 inch / 20cm round cake pan; line base with baking paper.
2. Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Note: the eggs must be very fresh because they are providing all of the structure and the leavening. Of course you MUST beat them for the full 10 minutes until soft peaks form. You can add the sugar to the eggs all at once at the beginning if you wish or add gradually during beating.
3. After you have beaten the eggs to the Soft Peaks stage, use a flexible spatula to scrape up any remaining liquid egg from the bottom of the bowl and beat it for a few more moments.
4. Sieve in the corn flour little by little for the third time and fold in with a rubber spatula.
5. It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall.
6. Bake for about 20 minutes, or until a pick comes out clean.
7. Turn sponge onto a wire rack to cool.
8. Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

Notes

• It is important to fold in your ingredients and place the cake in the oven immediately after beating the eggs. If you let them sit they will lose their strength and ability to hold trapped air, and the cake will fall
• Note that corn starch (US) is called corn flour in the UK / Australia.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baking, Cake, Dessert, Gluten-free
• Method: Baking
• Cuisine: American, French