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
- Total Time: 30 minutes
- Yield: 1 cake 1x
Description
Just four ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
Ingredients
- 3 very fresh eggs
- 1/2 cup sugar
- 3/4 cup cornstarch, sifted twice (corn flour in the UK / Australia)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350F / 180C. Grease with butter or cooking spray, 8 inch / 20cm round cake pan; line base with baking paper.
- 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.
- Sieve in the corn flour 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 for about 20 minutes, or until a pick comes out clean.
- 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.
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
This turned out very good, definitely making again!
Perfect!!
It actually turned out really fluffy indeed!!
This is pretty good tbh, made it twice already. I’m going to try it with some berries in it next time!
I have been looking for something like this FOREVER, so happy to have found this cake. It will definitely be a regular rotation dessert here!
Really good, I think I may have over-mixed it the first time. Trying again now!
Yes indeed, turned out perfectly!!
Ok, this was incredibly fluffy indeed. So awesome, what a great recipe!
So delicious, fantastic recipe!
Fantastic recipe, thank you so much, delicious cake!
Pretty dang good!
Turned out perfect for me. It’s all about the eggs folks!
The recipe was simple, straightforward, and utterly delicious. This will definitely be a repeat in my kitchen.
Easy and delicious airy cake. Thank you. I read the reviews and was concerned it wouldn’t work and be flat like several have said. So I was sure to follow the directions carefully especially about the consistency of the eggs after beating and it took 20 minutes (10 more than the recipe states) to get the soft peaks needed. I also did understand that corn starch is needed for this recipe and it’s not called this in many other parts of the world. Finally the folding of the corn starch into the beaten eggs is not the same as mixing.
I substituted xylitol for the sugar and so I made a gluten free, sugar free and dairy free cake. Awesome with fresh berries and whipped cream (ok that’s not dairy free but it was on the side).
I just made the BEST, softest, fluffiest, tastiest sponge I have ever made before with this recipe. Fantastic! You just have to beat those eggs.
Hooray, happy to hear!!
What a wonderful simple recipe that just works! Thank you so much.
Hi Ann just made your cake using corn flour (Ireland), and following recipe instructions. It turned out great.
Lesley
Is this corn starch or corn eat finely ground?
This is twice sifted corn starch – or what is called corn flour in the UK.
Just made this today. I finally found a true sponge cake recipe.. thank you for sharing this recipe. I followed the instructions and the cake turned out perfect..
i followed step by step according to the recipe. I use the corn starch flour (the one for thickening) but still the cake did not rise. I did not use baking powder as not mentioned in recipe. The crust (top & bottom) are crispy and inside is soft. It’s not fluffy or spongy inside, rather compact. Where did it go wrong?
Hi, great recipe. Question, this is corn flour and not corn meal right? Thanks
This cake turned out flat, heavy and curly at the sides. Only rose to about 2cm height. Something’s not right.
Hi Marcy, I’m using cornstarch in this recipe (or corn flour in the UK).
Thank you,
Ann
Is the cornflour cake calling for what americans call corn starch or corn flour?
This is using US corn starch (which in the UK happens to be called corn flour).
Turned out perfectly!
Very educative, easy and healthy recipe.
I am wanting to clarify….I am taking corn flour to be flour made from corn. Not cornflour/cornstarch, the starch/thickener. I understand the space in between corn and flour differentiates it from starch. Clarification would be helpful.
This is in fact what is called corn starch in the US, but corn flour in the UK.
Hi Ann
I was wondering if you could help me? When i made the cake there was a thin rubbery layer on the bottom and it went flat when i took it out of the oven. What did i do wrong?
Thanks
Olympia
This recipe always turns out for me. It’s a great gluten free option! Love it ?
It turned out perfectly!
But I was wondering if normal cake flour could be used as the cornflour taste is quite strong for me. Or will the normal flour be too heavy?
Hi I’d like to know please , Do you bake the cake in the middle of the oven . And whould a spring form 8 inch cake tin work? as my last attempt went a little wrong .
Hi , do you use two cake pans or just one x
Hi Jasmine, only one cake pan used in this recipe. Please refer the step by step method. Best of luck!
Thank you!
Is corn flour is good for health
What a fantastic recipe – was perfect!
It was easy to bakr. I liked it. Very delicious recipe!!
Can this cake mix be put into cup cases.
Can coco be added to make chocolate cake
Can I bake this cake in pressure cooker?
Please reply
Hi Sterly, This is a very light weight cake, not suitable to use in the pressure cooker.
What about baking powder – is this necessary for it to rise to a fluffy sponge? Thanks
Oh my God, this is such an awesome recipe. What a great cake!
HI, PLEASE CAN I MIXE CORN STARCH AND FLOUR FOR BAKING CAKE, I LIKE SOFT CAKE. THANKS
Hi, where can I buy corn flour? I can only find yellow stone ground I would prefer plain cornflour for a sponge cake:))
Hi Nancy, The corn flour used in this recipe is actually corn starch for thickening soup. We usually call corn flour in Asia.
Hi. Can this be successfully DOUBLED?
Hey,
Do you think this sponge is stable enough to be cut in half/or three and filled?
thank you
Yes you can slice the cake into two with little spreading.
Just what I am looking for thank you Ann.
Also Ann.
Don’t we need baking powder??
Hi Jolly, Only 4 ingredients used in this recipe, no baking powder or baking soda. I’m using corn flour (starch) not corn meal.
I did this but it did not grow. It turned out to be flat. Why?
Is it corn flour or corn starch ??? The two are very different
It is corn starch in this recipe, usually used for soup thickening. We called it corn flour in Asia.
Tried it and it didn’t work at all it did not rise it was like a pancake and super heavy.
very yumm
It was amazing
Just you have to beat the eggs for 10 minutes
I am surprised !!
I made this sponge as a trifle sponge catering for gluten free relations at Christmas. Followed every step and baked in a silicone pan in a force fan oven-WOW!! Couldn’t have asked for a better result. Thank you!
US ingredients will need baking powder. This was a disaster without the baking powder
this recipe of yours using cornflour is very perfect for me because my husband have allergy with too much white flour. Thanks. :)
Thanks for this recipe Ms.Ann Low :)
I am a housewife and still on the stage of learning about cooking/baking and i just made my own version using your recipe. I add baking powder (that has vanilla in it) and chocolate chips since we like chocolates and the result is wow! very soft and tasty. Thank You! :)
Hi Anna,
My cake is just perfect ;)
I’m normally not a big backer…
It is a very simple, nice gluten free and lovely cake.
Many thanks
Shafi
What a great cake, and what a fantastic recipe. Loved it.
Hi Diane, I used finely ground corn flour. It is normally used for thickening soup known as corn starch too.
I think I’ve gone wrong with my recipe. I suspect what we call cornflour in the UK is cornstarch in the US. Hence my cake ended up flat and dense!
Hi, I’m using cornflour that is commonly used as a thickener by first combining with a little cold water to make a paste. Your cake came out flat and dense might probably due to over mixing of the batter.
I was also a little confused about corn flour vs corn starch first, but using CORN STARCH (which is what it is apparently called in the USA) worked wonderfully.
Hi Cris, There is no baking powder in this recipe.
hi! anne,i want to know if CORN FLOUR and CORN STARCH ARE THE SAME?…i tried ordering a corn flour since i cant find it in our place,my friend bought me a TORTI MASA and INSTANT CORN MASA MIX which is use for tamales(i read from the packaging),i tried using this and it doesnt taste good,the cake was heavy and soggy and smells like old stock,im confuse :( is this kind of flour available in the philippines?where can i buy this?…can you send me a picture of this flour,i mean packaging… :)
Love it! Thank you! :)
Dear Ann,
Is your cake recipe able to bake using the rice cooker instead or oven as I do not have an oven at home??
Hi Christine, Sorry, I’m not sure about using rice cooker to bake this cake as I’ve never tried it before.
Hi, I was wondering if the vanilla extract is necessary? You say that there are only 3 ingredients, but the recipe itself calls for vanilla extract. Does this mean that there are 4 necessary ingredients, or that this can be made without the vanilla extract?
Hi Leaha,
This is gluten free recipe and corn flour has a strong powdery taste. The cake will tastes better with some vanilla extract in it.
Hello Ann, I just want to ask is there any recpie for pizza with corn floor ?
Thank You
This turned out perfectly for me, I really really beat the eggs, and it came out very fluffy.
The recipe says corn starch. Should it not be corn flour?
Depends on where you are from. In the US this is called corn starch, but in the UK and Asia it is called corn flour.
Hi Ann, I tried the cake and it didnt come out as spongy as i see in the pic…It was a bit hard and crusty on top..and it didnt bake within 20 minutes so i had to bake for another twenty minutes. where did i go wrong?
Dear Ann,
Is the baking powder missing?
I followed your recipe but the cake didn’t raise at all once in the oven. It was like a stone and not soft as shown in your picture.
I tried a second time, adding the baking powder and now it is fine and really soft.
regards, Alessandra
You should not need baking powder – the corn starch and eggs provide the lift. However, if you don’t beat the eggs enough, there’s a big chance you will end up with a flat cake.
what is the function of corn flour in this recipe?