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.
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.