Genoise sponge is a classic of French pastry, ideal for making birthday cakes, layer cakes, trifles , or Yule logs. But it's also widely used around the world under names like sponge cake (USA), Bizcocho Genovés (Spain and Latin America), chiffon cake (UK and USA), and more. In this gluten-free version, you'll find all the moistness and lightness of traditional genoise, with a perfect texture for your pastry creations. Easy to make, it will quickly become your favorite base for successful desserts! For a dessert that will delight the whole family, this genoise sponge is a must-have in your basic recipes!

Gluten-free sponge cake

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Preparation time 10 mins Cooking time 20 mins Total time 30 minutes

Difficulty: Beginner Servings: 8

Cooking method: Traditional

Ingredients

Servings

• 4 eggs (yolks and whites separated and at room temperature)

• 120 g of sugar

• 70 g rice flour

• 50 g cornstarch

• ^1/2 tsp gluten-free _baking powder

• ^1/2 _tsp vanilla extract​

Preparation

1. Preheat the oven to 180°C (350°F). Whisk the egg yolks and sugar until light and fluffy. Add the vanilla. Gently fold in the sifted rice flour, cornstarch, and baking powder.
2. Whisk the egg whites until stiff peaks form. Gently fold in one-third of the egg whites into the batter using a wooden spatula. Then gently fold in the remaining egg whites.
3. Pour the batter into a tall, round cake tin and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool before unmolding and slicing the sponge cake in half lengthwise.

Keywords: Gluten-free sponge cake,

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