Desserts > Gluten-Free Desserts > Gluten-Free Cakes > Gluten-Free Sponge Cake Recipe

Light and Zesty Gluten-Free Lemon Sponge Cake

Indulge in this airy and flavorful gluten-free lemon sponge cake. Perfect for afternoon tea or a special occasion, this cake is sure to impress with its delicate texture and bright citrus flavor.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 6 Large Eggs
  • 1 cup Granulated Sugar
  • 1 cup Gluten-Free All-Purpose Flour Blend
  • 2 tablespoons Lemon Zest
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • For dusting Powdered Sugar

Preparing the Eggs

Separate the eggs into two large bowls. Ensure no yolk gets into the whites, as this can prevent them from whipping properly.

Whipping the Egg Whites

In the bowl with the egg whites, add a pinch of salt. Beat the egg whites with an electric mixer until stiff peaks form. This step is crucial for creating the light and airy texture of the sponge cake.

Mixing the Egg Yolks

In the bowl with the egg yolks, add the granulated sugar and lemon zest. Beat with an electric mixer until the mixture is pale yellow and creamy.

Combining Wet and Dry Ingredients

Gently fold the gluten-free flour blend and baking powder into the egg yolk mixture until just combined. Be careful not to overmix.

Incorporating Egg Whites

Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. This is key to a light and fluffy sponge cake.

Baking the Cake

Pour the batter into an ungreased 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Cooling and Serving

Let the cake cool completely in the pan before releasing it. Dust with powdered sugar before serving. Enjoy this delightful gluten-free treat!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 250-300 kcal
Protein: 5-7g
Carbohydrates: 40-50g
Fat: 8-12g
Note: These values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This recipe is gluten-free, making it suitable for individuals with celiac disease or gluten intolerance. However, it's important to check the labels of all ingredients to ensure they are certified gluten-free. The cake is relatively high in sugar, so moderation is advised. You can reduce the sugar content slightly by using a sugar substitute, but this may affect the texture of the cake.

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FAQ

  • Can I use a different type of gluten-free flour?

    Yes, but the results may vary. It's best to use a gluten-free all-purpose blend that contains xanthan gum for the best texture.
  • Why is it important not to overmix the batter?

    Overmixing can develop the gluten in gluten-free flour, resulting in a tough cake. Gentle folding is key.
  • Can I add other flavors?

    Yes, you can experiment with other citrus flavors like orange or lime. You can also add a teaspoon of vanilla extract.
  • Can I use this cake for a layer cake?

    Yes, but this recipe is not as sturdy as other cakes, so handle with care. I suggest adding some cream cheese or other stabilizier in any frosting.