GLUTEN FREE SPONGE CAKE
Make and share this Gluten Free Sponge Cake recipe from Food.com.
Provided by Mia in Germany
Categories Dessert
Time 30m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 390°F.
- Divide eggs.
- Beat egg whites until stiff.
- Cream egg yolks, water, sugar and vanilla.
- Combine rice flour, corn starch and baking powder.
- Sift flour mix into creamed egg yolks.
- Fold in stiff egg whites.
- Grease a 9 or 10 inch spring form.
- Pour batter into spring form.
- Bake at 390° F for about 15 minutes.
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Mervin Cacho
mervin.cacho@yahoo.comOverall, I thought this recipe was pretty good. It was easy to make and the cake turned out well.
Amar Chhetri
amar.c1@hotmail.co.ukThis cake was a bit too sweet for my taste, but it was still a good recipe.
Asghar Shams
asghars35@yahoo.comI'm not a huge fan of gluten-free cakes, but this one was actually really good! It was moist and flavorful, and it didn't have that weird grainy texture that some gluten-free cakes have.
Bill Habineza
habineza-b@hotmail.frThis recipe is definitely a keeper! I've made it several times now, and it's always a hit.
Amelia Lee
a57@gmail.comI followed the recipe exactly, but my cake didn't turn out as light and fluffy as I expected. It was still tasty, though.
moniruzzaman khan
khanm@yahoo.comThis cake was a bit dry for my taste, but it still had a good flavor.
Oms giri Giri oms
goms@hotmail.frI love this recipe! It's so easy to make and always turns out perfectly.
hriday ray
hridayray53@gmail.comThis recipe is a lifesaver! I have a gluten intolerance, and it's been so hard to find a good sponge cake recipe. This one is perfect - it's moist, fluffy, and has a great flavor.
DENA
dena2@yahoo.comI made this cake for my gluten-free friend's birthday, and it was a huge hit! Everyone loved it, even the non-gluten-free people. It was so moist and flavorful.
yummy
yummy@hotmail.comThis sponge cake was a delight! I've been searching for a gluten-free sponge cake recipe that actually tastes good, and this one is definitely a winner. It was light, fluffy, and had a lovely sweetness to it. I also appreciated that the recipe was ea