Gluten-Free Genoise Sponge

Ingredients

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• 4 large eggs, at room temperature
• 2/3 cup granulated sugar Shop
• 0.75 cup gluten-free all-purpose flour blend Shop
• 0.25 tsp salt
• 3 tbsp unsalted butter or vegan butter, melted and slightly cooled
• 1 tsp pure vanilla extract Shop

Instructions

1. 1 Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan at least 2 inches deep, line the bottom with parchment paper, then grease the parchment and dust the pan with a little gluten-free flour. Sift the flour blend and salt together twice and set aside. Melt the butter and let it cool until just warm.
2. 2 Set a heatproof mixing bowl over a saucepan of barely simmering water, without letting the bowl touch the water. Whisk the eggs and sugar in the bowl constantly until the sugar dissolves and the mixture feels warm to the touch, about 110°F (43°C), 3-5 minutes.
3. 3 Take the bowl off the heat and beat with an electric mixer on high speed for 8-10 minutes, until the foam is pale, has roughly tripled in volume, and falls from the beaters in a thick ribbon that sits on the surface for a few seconds before sinking. Beat in the vanilla during the last 30 seconds.
4. 4 Sift the flour mixture over the eggs in three additions, folding gently with a large spatula after each one and scraping from the bottom of the bowl so no pockets of flour remain. Stir about 1 cup of the batter into the melted butter, then fold that mixture back into the bowl just until no streaks of butter remain. Pour the batter into the pan right away.
5. 5 Bake for 22-28 minutes, until the top is golden, springs back when lightly pressed, and a skewer in the center comes out clean. Avoid opening the oven during the first 20 minutes. Cool the cake in the pan for 10 minutes, run a thin knife around the edge, and turn it out onto a wire rack. Peel off the parchment and let the sponge cool completely, about 1 hour, before slicing it into layers or adding fillings.

Tips & Notes

• Warm eggs whip to far more volume than cold ones. If you skip the warm-water step, the foam may never reach a thick ribbon, and the sponge bakes up flat and dense.
• Fold with a wide spatula in long strokes from the bottom of the bowl, turning the bowl as you go. Sifting the flour blend over the foam keeps lumps out, so you don't overfold trying to break them up.
• Genoise is a lean sponge by design. Brush the cut layers with a simple syrup (equal parts sugar and water, simmered until clear, then cooled) before filling. If you flavor the syrup with an extract, choose one labeled gluten-free.

Common questions