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A white sponge cake covered in whipped cream and chopped strawberries

Gluten free sponge cake

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1.95 stars based on 40 ratings

A very light, moist cake with all the texture you’d expect from a traditional sponge – except it’s gluten free.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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For the cake

  • 3 3 Egg(s) (free range)
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 75g 2¾ oz Gluten free self-raising flour
  • 1tbsp 1tbsp Warm water

For the topping

  • 150ml 5⅛ fl oz Double cream
  • Strawberries

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Set the oven to 180°C (160°C fan, gas mark 4).  Grease and lightly flour a 18cm or 7 inch round, deep cake tin.

  2. Classic mode Step 2

    Choose a mixing bowl that will sit comfortably on top of a pan of gently simmering water. Fill the pan with hot water and simmer gently.

  3. Classic mode Step 3

    Place the eggs and sugar in the bowl and sit it over the water (be careful that it does not touch). Using an electric hand whisk, whisk the eggs until they are thick and creamy and resemble the consistency of a mousse. The mixture is ready when you lift the whisk out of the bowl and it leaves a trail.

    Ingredients for this step

  4. Classic mode Step 4

    Add the flour and 1 tablespoon of warm water.

    Ingredients for this step

    • 75g 2¾ oz Gluten free self-raising flour
    • 1tbsp 1tbsp Warm water
  5. Classic mode Step 5

    Using a large metal spoon fold the flour into the egg mixture ensuring that you do not knock the air out of it.

  6. Classic mode Step 6

    Pour the mixture into the tin and bake for 20 minutes or until just firm in the centre and the mixture shrinks away from the sides of the tin.

  7. Classic mode Step 7

    Allow to cool for ten minutes then turn the cakes out of the tin and leave to cool completely.

  8. Classic mode Step 8

    Top the cake with whipped cream and a handful of fresh, mixed berries.

    Ingredients for this step

    • 150ml 5⅛ fl oz Double cream
    • Strawberries