Fluffy Gluten-Free Sponge Cake Recipe for Cloud-Like Desserts

Crafting a delightful gluten-free sponge cake brings pure joy to baking enthusiasts seeking lighter, airy desserts.

Soft and tender textures emerge from carefully selected ingredients that dance together harmoniously.

Wheat-free baking requires precision and understanding of alternative flour properties.

Delicate crumbs melt in your mouth, promising a sensational treat that rivals traditional recipes.

Swapping standard wheat flour for gluten-free alternatives opens exciting culinary possibilities.

Whisking egg whites to perfect peaks creates incredible lift and volume.

You’ll adore how simple techniques can produce such magnificent results that everyone can savor and enjoy.

Why Mary Berry Gluten-Free Sponge Cake Works For Everyone

• Craft Gluten-Free Delight: Perfect for those with dietary restrictions, this sponge cake offers a delicious alternative that doesn't compromise on taste or texture.
• Quick and Simple Baking: Minimal ingredients and straightforward steps make this recipe accessible for bakers of all skill levels, from beginners to seasoned home cooks.
• Versatile Dessert Sensation: Ideal for afternoon tea, birthdays, or casual gatherings, this cake can be dressed up with different fillings and toppings to suit any occasion.
• No-Fuss Family Treat: Kids and adults will love this classic dessert that brings everyone together with its light, fluffy texture and sweet, comforting flavor.

Ingredients In Mary Berry Gluten-Free Sponge Cake

• Eggs: Fresh eggs provide structure and help the cake rise.
• Sugar: Granulated sugar adds sweetness and helps create a light texture.
• Vanilla: Adds a classic flavor and enhances the overall taste of the cake.

• Gluten-Free Flour: Ensures the cake is suitable for those with gluten sensitivities.
• Baking Powder: Helps the cake rise and creates a light, airy texture.

• Butter: Adds richness and moisture to the cake.
• Jam: Provides a sweet filling between cake layers.
• Icing Sugar: Creates a classic finishing touch and adds a light sweetness.

Steps For Making Mary Berry Gluten-Free Sponge Cake

Step 1: Prepare Baking Equipment

Grab two round cake pans and line them with parchment paper. Set your oven to warm up at 190C (170C Fan) or Gas mark 5.

Step 2: Whip Up Fluffy Base

• Sugar
• Eggs
• Vanilla extract

Whisk these ingredients together vigorously for about 5 minutes until the mixture becomes light, airy, and transforms into a pale, creamy texture.

Step 3: Create Smooth Cake Batter

• Gluten-free flour
• Softened butter
• Baking powder

Mix carefully to keep the air bubbles intact, creating a silky smooth consistency.

Step 4: Fill Cake Pans

Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops, ensuring an even surface for perfect baking.

Step 5: Bake to Golden Perfection

Place the pans in the preheated oven. Bake for 20-22 minutes until the cakes turn a beautiful golden color and spring back when lightly touched.

Step 6: Cool and Rest

Remove the cakes from the oven. Let them rest in the pans for 10-15 minutes to settle. Carefully transfer to a wire rack to cool completely.

Step 7: Assemble Delightful Cake

Spread a generous layer of jam on one cake layer. Carefully place the second layer on top, creating a classic sandwich-style cake.

Step 8: Finish with Flourish

Dust the top with a light sprinkle of powdered sugar. Slice and serve this delightful gluten-free treat to eager guests.

Tips That Help With Mary Berry Gluten-Free Sponge Cake

• Choose Quality Gluten-Free Flour: Select a reliable gluten-free flour blend to ensure the cake's texture remains light and airy.
• Whip Eggs Thoroughly: Beat eggs and sugar for the full 5 minutes to create maximum volume and a fluffy cake structure.
• Gentle Folding Technique: Mix flour gently to prevent deflating the air bubbles, which helps maintain the cake's delicate texture.
• Room Temperature Ingredients: Allow eggs, butter, and other ingredients to reach room temperature for smoother mixing and better rising.
• Test for Doneness: Insert a skewer into the center of the cake – it should come out clean with no wet batter to ensure perfect baking.

Twists You Can Try On Mary Berry Gluten-Free Sponge Cake

• Dairy-Free Delight: Replace butter with vegetable oil or coconut oil for a lactose-free version that's equally moist and tender.
• Almond Flour Alternative: Swap gluten-free flour with almond flour for a nutty flavor and higher protein content, perfect for low-carb diets.
• Vegan Sponge Swap: Use aquafaba instead of eggs, and replace butter with plant-based margarine to create a completely egg-free and dairy-free cake.
• Chocolate Lover's Version: Add cocoa powder to the flour mix for a rich chocolate sponge cake that satisfies chocolate cravings.

Best Pairings With Mary Berry Gluten-Free Sponge Cake

• Pair with Fruity Prosecco: Sparkling Italian white wine complements the light, delicate texture of the gluten-free sponge cake, enhancing its sweetness and providing a crisp, refreshing contrast.
• Serve with Fresh Berries: Scatter strawberries, raspberries, or blueberries around the cake to add vibrant color, natural sweetness, and a burst of fresh flavor that balances the cake's richness.
• Match with Whipped Lavender Cream: Create a delicate lavender-infused whipped cream as a side accompaniment, adding an elegant floral note that elevates the simple sponge cake's taste profile.
• Enjoy with Earl Grey Tea: Brew a hot cup of Earl Grey tea, whose bergamot notes will beautifully highlight the vanilla and subtle buttery elements of the gluten-free cake.

How To Store Mary Berry Gluten-Free Sponge Cake Properly

• Store covered cake in an airtight container for up to 3 days, keeping moisture and freshness intact.
• Wrap individual cake layers tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months without jam filling.
• Keep cake at cool room temperature in sealed container for 1-2 days, away from direct sunlight or heat sources.
• Gently warm slices in microwave for 10-15 seconds or let sit at room temperature for 30 minutes before serving to restore soft texture.

FAQ About Mary Berry Gluten-Free Sponge Cake

• Can I use regular flour instead of gluten-free flour?

No, this is a specific gluten-free recipe. Using regular flour will change the texture and make it unsuitable for those with gluten sensitivities.

• How do I know when the cake is perfectly baked?

Check the cake when it turns golden and springs back when lightly touched. If a toothpick inserted comes out clean, it’s ready.

• What type of jam works best for filling?

Any seedless jam like strawberry or raspberry works wonderfully. Choose a flavor you enjoy that complements the light sponge cake.

• Can I make this cake ahead of time?

Yes, you can bake the sponge layers a day in advance. Keep them wrapped at room temperature and assemble just before serving for the freshest taste.

Gluten-Free Sponge Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

• Total Time: 32 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet aromas of Italian baking fill kitchens with this delightful gluten-free sponge cake, blending delicate textures and rich flavors. Delicate crumbs and elegant simplicity invite dessert enthusiasts to savor each light, airy bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 free-range eggs
• 225 grams (8 ounces) butter, cubed and well-softened
• 225 grams (8 ounces) caster sugar
• 250 grams (9 ounces) gluten-free white self-raising flour

Dry Ingredients and Leavening Agents:

• 1 teaspoon gluten-free baking powder

Additional Ingredients:

• 1 teaspoon vanilla extract
• 125 grams (4.5 ounces) jam (raspberry, strawberry and blackcurrant all work well)
• 1 tablespoon icing sugar, sifted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare baking space by positioning oven rack in center and heating to 190°C (170°C fan). Carefully line two 20cm sandwich tins with parchment paper.
2. In a large mixing bowl, vigorously whisk sugar, eggs, and vanilla extract for approximately 5 minutes until mixture transforms into a pale, voluminous, and thick consistency.
3. Gently fold butter, gluten-free flour, and baking powder into egg mixture, stirring minimally to maintain air bubbles and create a smooth, uniform batter.
4. Evenly distribute batter between prepared sandwich tins, using a spatula to level and smooth surfaces.
5. Transfer tins to preheated oven and bake for 20-22 minutes, watching for golden-brown coloration and a springy texture when lightly touched.
6. Remove cakes from oven and allow to rest in tins for 10-15 minutes, enabling gentle cooling and preventing potential structural collapse.
7. Carefully transfer sponge cakes onto wire cooling rack, peeling away parchment paper.
8. Once completely cooled, spread a generous layer of jam across one sponge layer, then delicately position second sponge on top.
9. Finish by dusting top with a light, even coating of icing sugar just before serving.

Notes

• Choose a gluten-free flour blend specifically designed for baking to ensure the best texture and rise for your sponge cake.
• Whip eggs and sugar thoroughly to create maximum volume, which helps compensate for the lack of gluten’s natural binding properties.
• Room temperature ingredients are crucial for achieving a light, airy gluten-free sponge cake that doesn’t become dense or heavy.
• Consider adding a small amount of xanthan gum to improve the cake’s structure and prevent crumbling, especially important in gluten-free baking.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Western

Nutrition

• Serving Size: 8
• Calories: 374 kcal
• Sugar: 33 g
• Sodium: 121 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 39 g
• Fiber: 1.5 g
• Protein: 4.5 g
• Cholesterol: 93 mg