Basic Gluten Free Sponge Cake with Rice Flour

Basic Gluten Free Sponge Cake with Rice Flour

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Very simple, yet delicious, this gluten free basic vanilla cake has only 4 ingredients and 1 type of flour: white rice flour.


Makes: 1 medium round cake

  • 5 eggs, at room temperature
  • 150g sugar
  • 150g white rice flour, sifted
  • 1 tablespoon vanilla extract

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Preheat oven to 180 degrees C. Grease and dust a medium springform round cake tin.
  2. Using a stand up mixer, whisk eggs and sugar at medium speed for at least 10 to 15 minutes, until mix is foamy and turns light yellow.
  3. Using a wooden spoon, add sifted rice flour gradually and carefully until fully combined. Finally add vanilla extract.
  4. Pour mixture into cake tin and bake in preheated oven for 35-40 minutes until golden. (Tip: Do not open oven door during baking time)
  5. Remove from oven, let stand for a few minutes before turning cake over in tin on a wire rack and let it cool. Loose cake sides from tin with a spatula and shake loose.
  6. Serve with icing sugar and fresh fruits, or either by itself.

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