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Easy gluten free sponge cake recipe


sponge cake

A traditional sponge cake is soft, airy, and buttery due to its high fat content. It also has a beautiful golden colour due to the twelve egg yolks used in its creation. This is an excellent way to use up the leftover egg yolks when making an angel food cake.

Sponge cake does not require a specialty pan. I typically use a 9 inch springform mold, but that's what I have here for pans in that size. As long as the pan holds a similar volume of batter, it should work. I recommend cutting a circle of parchment paper to place in the bottom of the pan since that will make it easier to remove the cake from the pan.



Preheat oven to 350 degrees F.

Beat egg yolks until light yellow (about 5 minutes). Gradually add the sugar, then pour in boiling water. Add vanilla extract, and stir until thoroughly mixed.

Sift together sweet rice flour, baking soda, tartaric acid, and salt in a small mixing bowl.

Sift flour mixture into egg mixture and gently fold until just combined.

Grease a cake pan.

Pour batter into prepared cake pan and level off as much as possible. Bake on lower rack for 60 minutes. Cool for at least one hour before removing from pan. Invert cake onto cake stand and serve. Can be made a day ahead.

Servings: 12.

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