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The Sponge Cake (Pan di Spagna) is an essential Italian pastry base: light, fluffy, perfect for layered cakes. In its gluten-free version, the main challenge is to recreate the open crumb structure usually provided by gluten. In this recipe, we rely on a stable egg-and-sugar whip and light flours like rice plus starches (cornstarch or potato starch) to deliver volume and delicacy without weighing the cake down.The technical principle is simple yet crucial: the air incorporated into the eggs is the only leavening agent. That's why you need to whip thoroughly until the mixture ‘ribbons’ and fold the dry ingredients in very gently. Follow these steps and your gluten-free sponge cake will be indistinguishable from the classic version—ready to be soaked and filled with creams, syrups, or mousses.
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Tortiera 22cm round
Basic Doughs| Gluten-Free
Equipment
- Stand Mixer or Hand Mixer
- Fine Sieve
- Round Cake Pan (22 cm)
- Kitchen Thermometer
Ingredients
- 60 g Egg Yolks
- 200 g Whole Eggs
- 200 g Granulated Sugar
- 200 g Rice Flour ((pre-gelatinized))
- 40 g Cornstarch
- 3 g Fine Salt
- 1 Grated Lemon Zest
Instructions
- Pour the whole eggs, yolks, and sugar into a bowl and stir to start dissolving the sugar.
- Warm the eggs over a bain-marie to about 100°F (38°C). Whip in a stand mixer or with a hand mixer for about 10 minutes until very pale and airy, forming a stable ribbon.
- Sift the rice flour, cornstarch, and salt twice. Fold them in a spoonful at a time with a spatula, working gently from bottom to top to avoid deflating the batter.
- Transfer the batter into the prepared pan without tapping it—this helps preserve the trapped air.
- Bake at 350°F (175°C) for 30–35 minutes. Do not open the oven for the first 25 minutes to ensure an even rise and set.
- Let the cake cool completely before unmolding to preserve its height and softness.
Notes
Nutrition
Serving: 70g | Calories: 267kcal | Carbohydrates: 50g | Protein: 6g | Fat: 5g | Fiber: 1g | Sugar: 25g
Alternative Gluten-Free Flour Blends for Sponge Cake
| Mix | Characteristics | Suggested ratio (out of 240 g) | Usage notes |
|---|---|---|---|
| Rice + Cornstarch | Neutral, light, easy to fold in | 200 g rice flour + 40 g cornstarch | Classic base, reliable results |
| Rice + Tapioca + Cornstarch | More elasticity, finer crumb | 140 g rice + 60 g tapioca + 40 g cornstarch | Best for layered cakes |
| Oat (GF) + Sweet Rice (Mochiko) + Millet | Full flavor, creamy crumb | 100 g GF oat flour + 100 g sweet rice (mochiko) + 40 g millet flour | Great with syrups and fillings |
| Rice + Cornstarch + Tiger Nut (10–20%) | Almond-like aroma, elegant friability | 180–210 g rice + 30–40 g cornstarch + 20–50 g tiger nut (chufa) | Gourmet versions, served plain or lightly filled |
