Kerry Withoos, Accredited Practising Dietitian


Sponge Cake

Recipes > Sweet Muffins Cakes

Ice this sponge cake with whatever flavour you would like it to be. I serve it plain with a dollop of lactose free custard or ice-cream. Delicious!!!


  • 1 cup [160g] maize flour
  • 1 tablespoon gluten free custard powder
  • ½ teaspoon bicarb soda
  • 1 teaspoon cream of tarter
  • 4 eggs at room temperature
  • ¾ cup [150g] castor sugar


Preheat oven to 180°C degrees. Lightly grease and line with baking paper two 20cm cake tins.

  1. Sift together the cornflour, custard powder, bicarb and cream of tartar
  2. Separate the egg whites and yolks. Place the whites in a clean dry medium bowl and using an electric mixer mix on high speed until whits are quite stiff. Add sugar gradually still beating on high. This should take around 8 minutes. Add yolks one at a time mixing well after each addition.
  3. Sift dry ingredients again directly over egg mixture. Fold, don’t stir, into the mixture.
  4. Spoon into prepared cake tins and bake for 20 minutes. Turn out onto cake coolers, remove paper and cover with a clean tea towel until cool