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Did you know?

This lighter than air gluten free sponge cake is made using the whisking method of cake making.

The whisking method involves whisking the wet mixture to incorporate air and body into the batter. The wet mixture is usually made up of eggs and sugar. Once the wet mixture has been whisked to a stage that the batter is holding the figure of 8, the dry ingredients are sieved in and folded very gently through the egg mixture (generally in batches of two or three).

The batter must be folded until there are no traces of flour but it is essential that it is not over mixed. Over mixing will result in air being knocked out of the batter, and consequently the sponge will not rise properly (because air is a natural raising agent). If the dry ingredients are not folded gently into the batter the cake will end up with a dense, crumbly texture instead of the desired light and airy texture.

Click on the link attached below for a video tutorial on how to use the whisking method successfully.

The Whisking Method – full version – YouTube posted by The Home Economics Seminar Centre.

Gluten Free Sponge Cake

Gluten Free Mummy
This fat free gluten free sponge cake is made using the whisking method, resulting is a lighter than air texture. Once you master this classic gluten free sponge cake recipe, you're guaranteed to use it again and again.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert


  • 6 large eggs at room temperature
  • 215 g caster sugar
  • 170 g gluten free self raising flour plus extra for dusting
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 tsp vanilla extract

For the filling

  • Strawberry jam
  • Fresh strawberries sliced
  • Freshly whipped cream

To decorate

  • Icing sugar sieved


  • Preheat the oven to 180°C.
  • Butter two 7” round sandwich tin, then dust lightly with gluten free flour.
  • Beat the eggs, sugar and vanilla extract until very thick and pale. The batter should hold the figure of 8 for a few seconds after the whisk has been lifted up out of the bowl.
  • Carefully sieve in half of the gluten free flour. Fold in gently using a butter knife or a spatula.
  • Sieve in the remaining flour, salt and xanthan gum. Fold in gently.
  • Pour the batter into the prepared tins and bake for 25-30 minutes until the sponge springs back when pressed and a skewer comes out clean.
  • Leave to cool in the tins for 5 to 10 minutes, then turn onto a wire rack to cool completely.
  • Once cool, spread strawberry jam onto one of the cakes. Top with slices of strawberry and then with whipped cream.
  • Gently place the second cake on top.
  • To finish, dust with icing sugar.
Keyword gluten free, sponge cake