Gluten Free Sponge Cake/Gâteau génoise sans gluten

Sometimes I hate whisking egg whites, often just the thought of it can give me nightmares. Don’t get me wrong, I’ve got nothing against the fellas, I mean, they never asked to be whisked and they do come quite handy in gluten-free baking……But lately I seem to be having an anti-peak moment.

I remember the first time I whisked egg whites, it was actually quite enjoyable. I’d come across a number of lifetime members of the ‘whisk until the egg whites form stiff peaks’ hate club on the internet, who’d blogged about doing just that, until their skin went raw, regularly bemoaning the fact that their kitchen was one appliance short of  a stand mixer.

And there it was bright as day. I knew what I had to do, “pfff, I’ll show them!” I thought and whipped my kitchen up into an egg white frenzy and within 48 hours, I became…

Isn't it cool how her hair looks like peaks! I know I'm sad! 🙂

Egg White woman!….(that might be the closest, I’ll ever get to the Iron Man World Championships! ;))

That was then….

Nowadays egg white woman seems to have gone into retirement and all that’s left of her is a Curious Baker who ‘gets bored pre peak’ and makes do with whatever she’s got in the bowl.

So..whether you’re egg white woman or another Curious Baker. I’ve come up with a gluten free sponge cake recipe without  a whisked peak in sight.

BTW: Don’t be surprised if when I finally get my kitchenaid, I do a post of 1001 things you can do with egg whites, starting with stiff peaked meringues! lol! ok, ok I’ll stop, no more kitchenaid talk …

till I get one 😉

Gluten free Sponge Cake

Makes two 7 inch cakes

  • 1 cup minus 3 tbsps/110g  rice flour (brown or white),  sifted
  • 1/3 cup/55g plus 2 tbsps  almond flour (ground blanched almonds)
  • 1/3 cup plus 1 tsp cornflour, sifted
  • 2 tsps baking powder
  • 6 tbsps/80g salted butter
  • 2 cups/200g caster sugar
  • 6 eggs

Preheat the oven to 180 °C/350 °F and grease two 7 inch sandwich cake tins.

Whisk the baking powder and flours together in a bowl.

In another bowl, whisk the eggs, butter and sugar until pale and fluffy, (you could skip this if you’re feeling really lazy!)

Add the butter, sugar and eggs to the baking powder and flour and whisk all ingredients together until well blended.

Separate the cake mixture equally into the two prepared tins.

Bake for 30 minutes or until springy on the centre shelf of the oven.

That’s it! 🙂

Adapted from ‘How To Cook for Food Allergies’ by Lucinda Bruce-Gardyne


Gâteau génoise sans gluten

Pour 2 gâteaux de 7 pouces/18 cm

  • 110g de farine de riz (complète ou blanche)
  • 55g de poudre d’amandes
  • 55g de maïzena
  • 2 c à c de poudre à lever
  • 80g de beurre mou
  • 200g de sucre semoule
  • 6 oeufs

Préchauffer le four à 180 °C et beurrez deux moules ronds de 7 pouces/18cms de diamètres.

Dans un saladier,  fouettez les farines et la poudre à lever.

Dans un bol moyen, blanchissez les oeufs, le beurre et le sucre jusqu’à ce que la pâte soit pâle et mousseux. (Vous pouvez sauter ce pas  si vous avez la flemme!)

Ajoutez le beurre, le sucre et les oeufs au saladier avec les farines et la poudre à lever.

À l’aide d’un fouet, mélangez bien le tout.

Repartissez le mélange dans les deux moules.

Enfournez pendant 30 minutes ou jusqu’à ce les gâteaux soit bien dorées et reprennent leur forme après une légère pression du doigt.

C’est tout!

Recette Adaptée de ‘How To Cook for Food Allergies’ de Lucinda Bruce-Gardyne


12 thoughts on “Gluten Free Sponge Cake/Gâteau génoise sans gluten

  1. Pingback: Inside-Out Lamingtons/les Lamingtons à l’envers « The Curious Baker

  2. This looks absolutely delicious! I’m starting to suspect that the funkiness of some of my recipes comes from using honey rather than sugar, but I just haven’t found another good sugar alternative (that I can find down here). Hm. I may try this recipe, anyway. I’ve been feeling like a good cake lately. Thanks!

    • hmm…I dunno, your mint cookies looked pretty good…but remember gluten free baking aint easy! To be honest me and sugar have just become reacquainted, I used to be a strictly fructose and manuka kinda girl, till I came back to England and started baking with Demerara sugar. Now there’s a whole world of sugars for me to discover!…But you got me thinking about honey again!…I’ve baked with only dates as a sweetener before and that worked well…I think it just depends on the recipe?

  3. ooohhh i agree about the egg whites, it’s a good arm workout without a mixer! Except only one arm gets buf 😉 Love these little cakes you have!

  4. Pingback: Rosemary & Lemon Olive Oil Cake/Gâteau au citron, huile d’olive et romarin « The Curious Baker

  5. Pingback: Halloween Cake/Gâteau d’Halloween | The Curious Baker

  6. Bonjour,

    Merci beaucoup pour cette recette !
    Je viens de tenter de réaliser cette génoise sans gluten mais malheureusement elle ne gonfle pas. Te souviens tu si tu avais fait quelque chose en particulier pour qu’elle gonfle ?

    Merci d’avance !

    • Salut Scarlett! Je ne sais pas, ça m’est jamais arrivé. Est que t’as préchauffé le four? C’est une étape très importante. Sinon, tu sais ce que tu peux faire? Essaies de blanchir le beurre ramolli avec le sucre seulement, en un mélange mousseux puis ajoutes les oeufs après, un à un en remuant bien entre chaque ajout? J’espère que ça marchera cette fois! x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s