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Light & Airy Gluten-Free, Dairy-Free Sponge Cake

Light & Airy Gluten-Free, Dairy-Free Sponge Cake

This gluten-free sponge cake is a sure thing! This super light and fluffy cake is based on an old Italian recipe.
5 from 1 vote


  • 6 organic eggs
  • 1 cup white sugar
  • 1 cup one-to-one gluten-free flour
  • 1/4 cup water
  • 1 tsp grated lemon peel
  • 1 tsp lemon extract or almond extract
  • 1/4 tsp salt
  • 1/2 tsp cream of tartar


  • Separte the egg yolks from the whites and place in separte bowls.
  • Beat the egg yolks until thick and lemon yellow in color. Add the sugar gradually. Then add the water, lemon peel, and lemon extract. Finally, add the cup of gluten-free flour.
  • Beat the egg whites until they are frothy. Add the cream of tartar and salt, then continue to beat until the mixture becomes stiff.
    Light & Airy Gluten-Free, Dairy-Free Sponge Cake
  • Fold the egg white mixture into the egg yolk mixture.
    gluten-free sponge cake
  • Pour the batter into an ungreased 9-inch angle food pan (tube pan). Bake at 325 degrees F for one hour.
Keyword dairy free, dessert, gluten free