Gluten Free Chocolate Sponge Cake

Do you love fluffy chocolate cake with a whipped cream filling? I've got the perfect recipe for a delicious gluten free chocolate sponge cake. This cake is not only delicate and airy, but has a very rich chocolate flavor. It is the perfect base for my celiac friendly black forest cake. This cake is also great for a Victoria sponge cake.

CAKES

Nathalie Pham

12/29/20212 min read

This recipe is included in my GF Baking Book “GlutenFree Sugargasm. It is all about the chemistry” available on Kindle. The book has illustrated step-by-step instructions.

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Flour Combo

15g (2 tbsp) Sorghum Flour
25g (¼ c) Millet Flour
15g (4 tsp) White Rice Flour
15g (4 tsp) Sweet Rice Flour
15g (2 tbsp) Tapioca Starch
50g (½ c) Cacao Powder

Ingredients

65g (¼ c) Melted Butter
60g (⅓ c) Oil (Sunflower or Vegetable)
190g (1 c) Sugar
6 large Eggs
1 1/2 tsp Vanilla Extract
¼ tsp Cinnamon

Instructions

  1. Separate 6 Large Eggs. Save egg yolks in a small bowl and the egg whites in a large mixing bowl (preferably metal for heat conductivity).

  2. Set Up the Bain Marie. Place the metal bowl on top of a larger bowl. They should fit snug. Click here for more information on Bain Marie set-ups.

  3. Place in the Smaller Bowl 6 eggs and 190g of Sugar.

  4. Boil the Water for the Bain Marie. Pour the hot water in the larger bowl. Insert the smaller bowl. The smaller bowl bottom should be submerged in 1 inch of water.

  5. Cream Sugar and Egg Yolk. With a handheld mixer, cream until they reach a marshmallow cream-like texture. Take the bowl out of the hot water. Set the batter aside.

  6. Melt 65g Butter. Melt in the microwave or on the stovetop. Heat the butter to melt, but not to the boiling point.

  7. Slowly Pour 60g Oil & Melted Butter into the Batter. Do not yet mix the butter and oil into the egg yolk sugar mixture.

  8. Wisk & Fold the Egg Whites. Do this until it forms a stiff peak. Clean the hand-held mixer beaters before whisking the egg whites. The egg whites will not stiffen if the beaters have batter on them.

  9. Add Egg Whites to the Batter. Do not yet fold the egg white under.

  10. Combine in a Separate Bowl: 15g Sorghum Flour, 25g Millet Flour, 15g White Rice Flour, 15g Sweet Rice Flour, 15g Tapioca Flour, 1/4 tsp Cinnamon, ⅛ tsp Baking Powder, 50 g Chocolate powder

  11. Add to the batter the Sifted Flours and1 1/2 tsp vanilla extract

  12. Fold In All the Ingredient: Gently fold the fat, flour, and egg whites into the batter until the ingredients have disappeared.

  13. Pour the batter into a prepared 9” to 10” inch lined and round cake pan. Spread the batter evenly in the pan with a spatula.

  14. Preheat the Oven at 350℉ (170 °C)

  15. Bake the cake for 30-40 minutes: Check after 30 minutes to see if the cake is done.

  16. Cool the Cake down. Release the cake from the pan after 20 min. Run a cake knife around the sides of the cake and the pan. Invert the cake carefully onto the cooling rack. Allow the cake to cool completely for approximately 1 hour before assembling the cake.