In effort to use up some eggs before they go bad, I decided to make sponge cake for the first time this weekend. The first time I made it, I used regular unbleached organic white flour, and it turned out delicious. The second time I made it gluten-free with organic quinoa flour. There was a slight difference in taste, and the gluten-free version was a little harder to get out of the pan without breaking apart; yet my son preferred the quinoa version.
Gluten-Free Sponge Cake
- 6 organic eggs
Beat the egg yolks (best done in a stand mixer if you have one) until thick. Add gradually in order while beating:
- 1 cup white sugar
- 1 teaspoon gluten-free almond extract
- 1 cup quinoa flour (or unbleached white if not gluten-free)
Preheat oven to 325 degrees.
In a separate bowl, beat the egg whites until frothy. Add while beating:
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Fold the egg white mixture into the egg yolk mixture. Pour into a bundt pan and bake for one hour. Sprinkle the top with powdered sugar. Serve with strawberries and whipped cream or simply enjoy alone.
Note: If making this sponge cake gluten-free, make sure your almond extract does not contain grain alcohol.
This recipe is adapted from Glorious Sponge Cake on All Recipes.
This looks good. I so lot of gf baking…in fact, am working on an angel food cake at the moment. Anyway I’m amazed that you didn’t need xanthan or guar gum for your cake. I’m going to try it!