Cornflour Sponge Cake

Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
By Ann Low
Cornflour Sponge Cake

4.4 from 15 reviews
Cornflour Sponge Cake
 
Prep Time
Cook Time
Total Time
 
Just three ingredients results in a light and feathery cake that serves as a subtle canvas for sweet fruit or just powdered sugar.
Author:
Recipe Type: Baking
Ingredients
  • 3 Eggs (65g each)
  • ½ cup (110g) Caster sugar (used 85g)
  • ¾ cup (110g) Corn flour, sifted twice
Instructions
  1. Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch 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. Gradually add sugar, beating until dissolved between additons at medium speed.
  3. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
  4. Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
  5. Turn sponge onto a wire rack to cool.
  6. 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.
51 Comments
  1. 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

  2. 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?

  3. 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?

  4. 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??

  5. 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… :)

  6. 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!

    1. 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.

  7. Hi Ann,
    It’s the corn flour in your recipe really corn flour or its it what Americans call corn starch?
    Thanks,
    Diane

  8. 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

  9. 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! :)

  10. this recipe of yours using cornflour is very perfect for me because my husband have allergy with too much white flour. Thanks. :)

  11. 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!

  12. 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 .

  13. 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?

  14. 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

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