Cornstarch Sponge Cake (4-Ingredient, Gluten-Free, Wheat-Free, F – a delicious recipe with eggs, caster sugar, cornflour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180°C Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
2
Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
3
Sieve in the cornflour little by little for the third time and fold well in with a rubber spatula.
4
Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean. Turn sponge onto a wire rack to cool.
5
Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.
293
kcal
Calories
8
g
Fat
43
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 (65 g) eggs, 1/2 cup caster sugar (use 85g for less sweet cake), 3/4 cup cornflour, sifted twice, 2 teaspoons vanilla extract.
Yes, Cornstarch Sponge Cake (4-Ingredient, Gluten-Free, Wheat-Free, F falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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