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
Frequently Asked Questions
Is corn flour the same as cornstarch in this recipe?
Yes — in the UK and Australia, “corn flour” refers to what Americans call cornstarch: a very finely ground, pure starch powder. They are interchangeable in this recipe. Do not use coarse ground cornmeal (also sometimes labeled “corn flour” in the US), which is a completely different product and will not produce a sponge cake.
Why did my cornstarch sponge cake fall flat?
The two most common causes are under-beaten eggs and waiting too long to get the batter into the oven. The recipe requires beating the eggs for the full 10 minutes until soft peaks form — they are the only leavening in this gluten-free cake. Once the cornstarch is folded in, transfer the batter to the pan and bake immediately; letting it sit even a few minutes causes the trapped air to escape and the cake to collapse.
How long does this sponge cake keep?
Because it contains no fat other than what is in the eggs, this cake dries out faster than a butter sponge. It is best eaten the day it is baked. Wrapped airtight, it will keep at room temperature for 1 day or refrigerated for up to 2 days — bring to room temperature before serving. It is not well suited to freezing, as the delicate structure becomes rubbery after thawing.
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