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Rice sponge cake

Author
Cookinero 7 Feb 2026
1070
Rice sponge cake

Traditionally, sponge cake dough is made from wheat flour. But some people prefer to make sponge cake from rice flour. And all because it does not contain gluten. Rice sponge cake is porous, airy and very tasty. You will need sugar, eggs, a little salt and 1 cup of rice flour. You can make rice flour yourself right at home. All you need is rice and a coffee grinder. Grind the rice into flour, dry it in a frying pan and start making the most delicious gluten-free sponge cake.

How to cook Rice sponge cake

Step 1

Rice sponge cake

Beat the eggs. To do this, break them into a bowl, add sugar and salt. Turn the mixer on at the highest speed and beat for 5 minutes.

Step 2

Rice sponge cake

Add flour to the egg mixture. Mix gently with a spoon or spatula.

Step 3

Rice sponge cake

Start baking the rice flour sponge cake. To do this, put the dough into the pan and spread it with a spatula. Put it in a preheated oven. Bake for 20-25 minutes.

Step 4

After that, take out the form. Leave it to cool. Thanks to this trick, the sponge cake will retain its shape and will not settle.

Step 5

Remove the sponge cake from the pan and serve.

Rice sponge cake - FAQ About Ingredients, Baking Time and Storage

Yes, but the texture will be denser. Rice flour creates a lighter, slightly crumblier sponge. For best results, use a 1:1 ratio and avoid overmixing to maintain airiness.
Store cooled cake in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. For longer storage, freeze slices wrapped in cling film for 1-2 months.
Possibly! Try replacing each egg with 3 tbsp aquafaba (chickpea liquid). Beat as instructed, but note the crumb might be slightly denser. Use vegan sugar to keep it fully plant-based.
Aim for 350°F (180°C) for even baking. If your oven runs hot, check at 18 minutes. The cake is done when golden and springy to touch.
Pair with fresh berries, coconut whipped cream, or citrus curd. For an elegant twist, slice horizontally and layer with pastry cream or dust with powdered sugar.
Absolutely! Halve ingredients for a thinner layer (use 6" pan) or double for taller cakes (split between two 8" pans). Adjust baking time ±5 minutes based on thickness.
Overmixing after adding flour develops gluten. Fold gently until just combined. Also ensure your oven isn't too hot—rapid baking causes toughness.

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