Name: Gluten-free sponge cake recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 5 eggs; 165g caster sugar; 1 tsp pure vanilla extract; 50g unsalted butter, melted; 165g gluten-free plain flour; 2 tsp gluten-free baking powder; 125ml pure cream; 1 tbs pure icing sugar, sifted, plus extra to dust; Raspberry jam, to serve

by Australia's Best Recipes Team Last updated on 08/09/2021

This gluten-free sponge cake is an easy recipe that can get you started on gluten-free baking. - Australia's Best Recipes Team

Ingredients

5 eggs
165g caster sugar
1 tsp pure vanilla extract
50g unsalted butter, melted
165g gluten-free plain flour
2 tsp gluten-free baking powder
125ml pure cream
1 tbs pure icing sugar, sifted, plus extra to dust
Raspberry jam, to serve

Method

Step 1

Preheat oven to 180°C/160°C fan forced. Grease and line base of two 20cm (base measurement) round cake tins with baking paper.
Step 2

Using electric beaters, beat the eggs and sugar in a large bowl until mixture is pale, thick and at least doubled in volume, this will take 10-12 minutes. Sift flour and baking powder together. Gently fold in the melted butter and sifted flour until just combined. Be careful not to deflate the mixture.
Step 3

Divide mixture between the prepared tins and bake for 20-25 minutes or until cakes are golden and just firm to touch. Set aside to cool for 10 minutes before transferring cakes to a wire rack to cool completely.
Step 4

When ready to serve, using electric beaters beat the cream and icing sugar in a medium bowl until soft peaks form. Spread the jam over the top of one cake, and then the cream. Dust top of cake with icing sugar and serve.