Super fluffy, light as a cloud and very easy to make. This gluten and dairy free passionfruit sponge cake tastes just like the regular version, perhaps even fluffier and softer! The zesty passionfruit icing is all you need, but if you wish to add a middle layer of whipped cream feel free, just slice the sponge in half once the cake has completely cooled. Enjoy.
GLUTEN AND DAIRY FREE PASSIONFRUIT SPONGE CAKE RECIPE
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 5 room temp eggs, yolks and whites separated
- ⅔ cup caster sugar
- 100ml light olive oil
- 150g gf self raising flour, sifted
- 1 tsp baking powder
- Passionfruit Icing
- 1¼ cups pure icing sugar, sifted
- pulp of 1- 2 passionfruit
- optional - tsp of lemon juice
Instructions
- Preheat a fan forced oven to 160C. Line the base of a 20cm square or round cake tin with baking paper. Do not grease the sides (helps airy batter climb the walls of tin).
- In a mixer whip egg whites for 3-4 minutes until stiff peaks form. Slowly pour in half the caster sugar with mixer running and whip until glossy.
- Add egg yolks and remaining sugar to a new bowl. Whisk for 3 minutes until pale and creamy. Add oil and whisk again. Add the flour and baking powder and mix until just combined.
- Gently fold the glossy egg white mixture into the egg yolk mixture a third at a time. Pour batter into the cake tin and bake for 25 min or until a skewer comes out clean.
- Remove cake from the oven and run a knife around the edge of the cake tin to release the sides. After a few minutes transfer the warm cake wire rack to cool completely.
- To make the icing mix sugar with passionfruit pulp to form a paste. If you need to thin out the icing add a squeeze of lemon juice. Immediately pour over cake to set.
Which gf flour do you recommend?
My preferred brands are Ardor Gluten Free flour from Melbourne or Bob’s Red Mill 1 to 1 plain flour from the USA. They both bake beautifully.
Do you have a dairy free cream recommendation?
You could add a layer of whipped coconut cream instead of dairy cream.
God bless you Helen. This is recipe is amazing. I have never made a cake like this before, its so fluffy and tastes amazing. I used Aldi SR flour as that is all I had on hand. We love it. Even gave the workmen working on our house some and they were amazed it was GF. Thank you again for your time in making our celiac lives better.
Hi Helen, meant to give a rating of 5 stars for this recipe but it only allowed me to click 4 stars. I have now worked out how to do the 5 stars. I have only do this twice now. thank you.
Enjoy Giorgia.
I made this today and whilst I did a bad job of the icing, the cake itself was amazing. Thank you, my favourite cake is sponge cake and now I have a recipe that’s gluten free. I used Aldi flour too and am extremely happy with the result
I made this today and whilst I did a bad job of the icing, the cake itself was amazing. Thank you, my favourite cake is sponge cake and now I have a recipe that’s gluten free. I used Aldi flour too and am extremely happy with the result
So glad the gluten free sponge cake recipe turned out for you Sue. Enjoy!
Hi Helen,
In the beginning of your book, Easy Gluten Free, you mention 55 gm eggs. Is this the size eggs you use in all your recipes – both sweet and savoury. (I usually buy X large size eggs but happy to change if it would make a difference). PS Love your book – found it so inspiring.
Yes I generally always use that size Kay. Glad you enjoy the book.
Hi Helen, if I were to make this into 12 cupcakes, how long would this take to bake?
Thank you 😊
Try baking them for 15 minutes then test them with a skewer to see if they are done. If not, add another 5minutes.
Great recipe! Thank you
Glad you loved the gluten free sponge cake recipe Toni.
Thank you! Love your work Helen 🙂 I made this cake today in utter chaos with my kids. I left 1 egg on the bench, missed the instructions about only using half the sugar with the whites and cooked it at the wrong temp and it was still good!