Gluten-Free Sponge Cake – a delicious recipe with eggs, sugar, potato starch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat together the yolks and half the sugar until extremely pale and creamy, about 10 minutes. The longer you beat, the fluffier the cake.
2
In a separate bowl, beat the whites until fluffy then add the rest of the sugar and continue beating until stiff peaks form. Gently fold some of the potato starch into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter.
3
Pour into a cake tin lined with parchment and bake at 350u00b0F for about 25 minutes or until golden brown and puffed. A skewer inserted in the middle should come out clean. Remove from the oven and let cool slightly in the pan before removing to a rack to cool.
390
kcal
Calories
15
g
Fat
45
g
Carbs
21
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 3 ingredients. The key ingredients include: 6 eggs, separated, 2/3 cup (150 grams) sugar, 1 cup (150 grams) potato starch.
Yes, Gluten-Free Sponge Cake 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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