Dairy-Free Sponge Cake

    1 hour 10 min

    A light, tender and delicious sponge cake that is highly versatile. Enjoy with a simple dusting of icing sugar or top with your favourite icing.

    92 people made this

    Makes: 1 23 or 26cm tube cake

    • 175ml water
    • 3 egg whites
    • 300g caster sugar
    • 1 teaspoon vanilla extract
    • 225g plain flour
    • 25g cornflour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 egg yolks

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Beat cold water and egg yolks together until mixture makes 1 litre, at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.
    3. Sieve the flour, cornflour, baking powder and salt together. Fold into the egg yolk mixture.
    4. Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 23 or 26cm tube cake tin.
    5. Bake at 180 C / Gas 4 for 50 minutes. Turn upside down to cool in tin for 1 hour. Loosen sides and coax from tin. May be cut into layers and filled with lemon filling and iced with the same or with whipped cream.

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    Reviews in English (26)


    Firstly I just wanted to say that plain flour does have gluten in it while the title of the cake states that it is gluten free. Except for the fact that this is not a gluten free recipe it is a good cake. I just wanted to point that small error out as it get to people ( including my self) as it makes it a lot harder to find a gluten free cake when people make false recipies.  -  13 Jul 2017


    great cake! i leearned after baking a few times that in the first 20 minutes of cooking, cake should be cooked at 325 degrees. then the next 30 minutes cook it on 350 degrees. when done, if not cooked all the way through, cook it for 15 minutes at 350 degrees. turns out moist, soft, and yummy. this is a great cake for eating and is WAY easier than most, especially if you have an electric mixer. the mixer cut the prep time down to 30 minutes! (versus 1 hour without mixer) i am so glad to finally find a recipe that doesn't include "angel food cake mix" i mean, come on! if you want to make a cake, you want to MAKE A CAKE! i never have any cream of tartar in the house so it was a relief that this recipe doesn't require it. since i don't have any cake flour (and can never find any in stores) i substituted it with 7/8 cup all-purpose flour and 2 tablespoons corn starch and it worked great! wonderful recipe, i will make this many times over and over again.  -  15 Mar 2007  (Review from Allrecipes US | Canada)


    This tasted great. I like that I only had to use 3 eggs. I would recommend greasing the pan though. Mine stuck and I had to cut it into pieces to get it out of the pan, but it was delicious.  -  24 Jul 2008  (Review from Allrecipes US | Canada)