Gluten Free Sponge Cake

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Gluten Free Sponge Cake

4 Eggs (58-60 gr. each with shell)
65 gr. Rice Flour
25 gr./ Corn Flour / Corn Starch
30 gr./ml. Whole Milk
22 gr./ml. Vegetable Oil
1/4 tsp. Salt
1 tsp. Vanilla Essence
100 gr. Fine Sugar
1 tsp. White vinegar

Preheated Oven: 150°C
Baking temperature: 150°C
Baking Time: 35 minutes
After 35 minutes, increase the temperature to 170°C and continue baking for another 3 minutes without opening the oven.

Baking time may vary depending on the type and accuracy of your oven.

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Michael Lim says:

YES, NO BAKING POWDER NEEDED!!! I will stop experimenting this gluten free sponge cake any further. This is the best result I can get so far. The ingredients of this recipe stay what it is. Don’t ask me for any substitute, or whether you may change the ingredients. It is what it is at this stage. You are welcome to take this recipe and experiment it further on your own and take it to another level. I won’t experiment or make anymore gluten free recipes, unless this video hit 500 000 views. Consider the amount of time, work and money I spend on this experiment. If you think you know better or saw a better version of this gluten free sponge, I am really happy for you and you are not obligated to stay and watch this video. Be grateful, show some respect and manners before commenting. Be a better version of yourself. I wish you all the luck and success.

Rebecca Taylor says:

Amazing I love to back and found 10 years ago that I had gluten problems. This is so good. I can get back to eating sponge cake again! Thanks so very much.

sonos84 says:

sir classic

Andrea Paola Baul says:

If i want a chocolate version, do i just add cocoa powder or do i need to take out some portion of the rice flour and replace with cocoa? Or simply fold in melted chocolate?

Terri D says:

Thank you for sharing such a beautiful recipe!

mimi jams says:

65gms in tbsp plz?

Kevin Ryckman says:

Perfect-Nice Job!! It was a pleasure watching your fine art in this video and will be using this recipe for my GF who is celiac. Thanks for making this possible.

Amina Moatassim says:

Thank you sir for this sponge cake . I will try it .

Bijaya Singh says:

If I increase the portions by 1.5 times, how much the baking time would increase? I loved your recipe, its simple and came out great.

Dean Gray says:

Can you use just cornflour instead of rice flour?

X Rozian says:

Rice flore?thank you very much Michelle.i will try later.may god bless you Michael.i prying for you.good morning.your age?

X Rozian says:

Michael witch flore i add

loveinseattle says:

I really really appreciate this recipe, Michael. I made it for my celiac boyfriend for his birthday, and all the guests couldn't even tell it was gluten free. This is a recipe I want to keep for life!! I'm sorry there are so many haters, but I am very grateful that you posted this video. :)

Gloria lee says:

That's what i'm looking for the recipe with rice flour. thank you so much for your video :)

Monika Kapoor Goel says:

Hi Michael….thnku so much for the wonderful recipe.
Could you please solve my problem. Some time my egg white turns into cream within few minutes and sometimes it doesn’t reach creamy texture at all…what can be the reason??? Pls help

Monika Kapoor Goel says:

How is it different from chiffon cake?

Beans Mrs says:

Make a cloudless sponge cake next by the way that was a terrible recipe

Shaheeda G says:

Michael, I figured out that my daughter is gluten sensitive recently. This cake will bring smile on her face. I have made other cakes of yours and she enjoys it.

Vicky Traversa says:

Any reason why hand done?

cuteze Fashion says:

Rice flour dry roasted or fresh one?

Helens cake creations Thomas says:

cake looks awesome, light and fluffy, just wondering would it stand up to a very light layer of sugar paste (fondant) need one for my friends birthday would be nice if i could decorate it like a regular birthday cake (and not have a shop bought one like always) xx

What Alien? says:

You put both Corn flour and corn Starch?? Or you chose between them?

Khadija Pari says:

I tried your recipe OMG it was very very good cake It was very soft and tasty I have had gluten free cakes and most of them are not good at all but this recipe is great, thanks for this really good recipe

Michael Torrealba says:

I've got a question. When I put rice flour on the merengue, it let down. How can I solve it?

Hua Liao says:

I've experimented with GF baking and know the amount of work that goes into coming up with something good. After all your effort in producing this video I'm disappointed that you are not telling us the size of the pan you are using. Shouldn't you be happy that we want to try your recipe?

sukma facquet says:

Hi Michael.. I wanna know for most of your cakes do you use the fan of the oven when you bake?.. Sometimes i get confuse. Thanks for your great recipes, i've tried some of the recipes and they turned out always top!.. Hope you can answer me soon.. 😊.. Thanks again

Gloria Kottil says:

This is the greatest gluten free recipe I've never seen before.. this is what exactly i was looking for😍😍😍😍😍😍😍thank you so much for this recipe..💟💟💟💟💟💟👌👌👌👌👍👍👍🌸🌸🌼💖💖 I'll make it in both eggless(I'll add flaxseed egg-for one egg, I'll add 1TBsp flaxseed powder in 4Tbsp water,rest it for 10 minutes) and with egg, I will tell you the result soon 👍😄
Your new Subbies😍😄💖

Derish Iresh says:

Hello can i use brown sugar instead of white sugar? Thanks

Caecilia Christine Susilowaty says:

I just try to make this receipe. It’s incredible taste, very fluffy and super delicious ,Michael. Thankyou so much🙏🏻😊. so worth it for ca survivor like me👍🏻

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