Gluten-free Victorian Sponge Cake
Dress it up or dress it down; this light and airy gluten-free Victorian sponge cake is the perfect gluten-free cake for every occasion.
Ingredients
For the gluten-free sponge cake.
- 2 Cups 1:1 Gluten-free Flour 248 grams. I use King Arthur 1:1 blend.
- 2 Tablespoons Cornstarch You can also use arrowroot starch.
- 2 ¼ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 4 Large Eggs At room temperature.
- 1 ¼ Cups Sugar
- 1 Cup Whole Milk Or a dairy-free alternative.
- ¼ Cup Butter At room temperature, or use a dairy-free alternative like Earth Balance Sticks.
- 2 Teaspoons Vanilla
Stabilized whipped cream frosting.
- 1 Package Unflavored Gelatin
- 3 Tablespoons Cold Water
- 2 Cups Heavy Whipping Cream Cold
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
Instructions
For the gluten-free sponge cake.
- Preheat the oven to 350°F. Grease and line 8-inch cake pans with parchment paper.
- In a bowl, sift the gluten-free flour, cornstarch, baking powder, and salt together.2 Cups 1:1 Gluten-free Flour, 2 Tablespoons Cornstarch, 2 ¼ Teaspoons Baking Powder, ½ Teaspoon Salt
- Separate the egg yolks and whites into two separate bowls.4 Large Eggs
- Add 1 cup of the sugar to the bowl with the egg yolks along with the butter and cream them together until the color is very pale yellow and the mixture is light and fluffy.1 ¼ Cups Sugar, ¼ Cup Butter
- In the bowl with the egg whites, add the remaining ¼ cup of sugar and whip them until stiff peaks have formed.
- To the bowl of the egg yolk, mix in the bowl of dry ingredients. The mixture will look like course sand at this point.
- Once you have a coarse sand like texture, add the milk and vanilla and bring the batter together until it's smooth.1 Cup Whole Milk, 2 Teaspoons Vanilla
- To the batter, CAREFULLY fold in the egg whites. The batter will start a little stiff but it will loosen and become fluffy once you add the eggs. DO NOT overmix. You want to just fold the egg whites until incorporated.
- Transfer the cake batter to your prepared baking pans.
- Bake in the preheated oven for 35-45 minutes or until a toothpick inserted comes out clean.
- Allow your cakes to fully cool before frosting.
For the stabilized whipped cream frosting.
- Sprinkle the unflavored gelatin into a small microwave safe bowl.1 Package Unflavored Gelatin
- Add the cold water and whisk until all the gelatin is absorbed, and let it rest for about 5 minutes.3 Tablespoons Cold Water
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla together until it reaches soft peaks.2 Cups Heavy Whipping Cream, 1 Cup Powdered Sugar, 1 Teaspoon Vanilla
- Check your gelatin and see if it has solidified. If it has, microwave the gelatin for about 5-10 seconds until it is a liquid again, but not very hot.
- With the mixer on low, drizzle the gelatin into the whipped cream. Slowly increase the speed on the mixer to medium and then high, and continue mixing until you've reached stiff peaks.
- Use immediately to ice your cake as desired or store in the fridge until you are ready to use it. This stabilized whipped cream will stay good for about 4-5 days. You can also freeze it once it's pipped on cakes.
Notes
- Measure the gluten-free flour by weight. - When it comes to baking, if you want the same results every time, weigh your ingredients.
- Use room temperature ingredients. - This means your eggs, butter, and milk should all be at room temperature.
- Really cream the egg yolks. - The egg yolk mixture should look very pale yellow and light and fluffy when you have fully creamed them.
- Once you add the flour to the egg yolk, the mixture will look crumbly, and you will think you've done something wrong. Don't worry. we are using a little reverse creaming method to help add more air to our cake. Once you add the milk and vanilla, it will come together in a smooth batter.
- Bring the egg whites to stiff peaks. - The air in the egg whites helps with the final texture of the cake. Make sure you are bringing your egg whiles fully to stiff peaks.
- GENTLY FOLD the egg whites into the batter. - The batter will start stiff but lighten as you fold the egg whites into it. Be careful not to over-mix the egg whites into the batter. You want to leave as much air as possible and not deflate the egg whites.
- The cake batter doubles in size. - This cake batter doubles in size as it bakes. Do not fill your cake pan more than halfway full.
- Do not overbake. - This cake takes about 35-45 minutes to bake at 350 degrees. My oven takes right about 40 minutes on average. Watch your cake in the oven and start checking it at about 35 minutes of baking, depending on your oven.
Nutrition
Calories: 488kcalCarbohydrates: 59gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 143mgSodium: 305mgPotassium: 114mgFiber: 2gSugar: 40gVitamin A: 989IUVitamin C: 0.3mgCalcium: 145mgIron: 1mg
Tried this recipe?Let us know how it was!