celebrating 130 years 1884-2014

Gluten Free Sponge Cake

By Chelsea Sugar
Gluten Free Sponge Cake
10 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 25 mins
  • Serves

    1 cup rice flour, plus extra to dust
    150g butter, softened
    ¾ cup Chelsea Caster Sugar
    3 eggs
    ½ cup ground almonds
    1½ tsp gluten free baking powder
    1 tsp xanthan gum
    1 Tbsp milk
    300ml cream, softly whipped
    fresh fruit of your choice to serve
    Chelsea Icing Sugar, to dust 


    Preheat oven to 180°C. Spray two 20cm sponge or sandwich tins with baking spray and dust with extra rice flour. Line the bases with a disc of non-stick baking paper.

    With an electric mixer, beat the butter and sugar until pale, thick and creamy. Add the eggs, one at a time and beat well after each addition. Sift the rice flour, ground almonds, baking powder and xanthum gum then carefully fold these into the butter mixture adding the milk to moisten.

    Divide the mixture between the two prepared tins and, using the back of a spoon, gently hollow out the centres so the mixture is higher at the sides of the tin. This just helps the cakes rise more evenly. Bake for 25–30 minutes until pulled away from the sides of the tin and golden brown. Turn out onto a wire rack to cool completely. Sandwich together with whipped cream and fresh fruit and dust with icing sugar.

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Average Rating
(4 reviews)

Amazing results!
Also works for gf dobes torte.

An absolutely beautiful cake. The taste is sensational.

Beautiful gf cake!! Best I’ve made

This is my go to GF sponge cake, works every time.

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