Corn Flour Sponge Cake with Lemon Glaze

This is a light gluten-free cake – the quality of the eggs are key here, and worth a trip to your local farmers market.  Corn Flour is finer than corn meal and I use Bob’s Red Mill brand.  As with all sponge cakes this is a natural with berries and whipped cream.

3/4 cup Corn Flour

3 eggs, separated

1 tsp Vanilla

1 pinch Salt

1/2 cup Granulated Sugar

Lemon Glaze:

Zest and Juice of a lemon

4 Tbs Powdered Sugar, plus more for dusting

Stir together in a bowl until the powdered sugar is dissolved

  • Pre-heat the oven to 350 degrees
  • Sift the corn flour and salt together
  • Beat the egg whites until they are stiff and set aside
  • Beat the egg yolks with the sugar and vanilla for 7 minutes in a standing mixer
  • Gently fold the flour mixture into the egg yolks
  • Take about 1/3 of the whites and mix into the yolks to loosen up the mixture, Then gently fold in the rest of the egg whites, just until there are no lumps of white
  • Pour into a greased 8″ round cake pan which has been lined with waxed paper on the bottom
  •  Bake for about 20 minutes or golden brown and pulling away from the sides slightly
  • Cool and remove from the pan onto a cooling rack
  • Put a piece of waxed paper under the rack
  • Pour the glaze over the top of the cake, spreading with a spoon
  • Cut into wedges and serve with berries and cream if desired

Blue Ridge Farm Eggs

This Microplane Grater is the perfect tool for zest


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