Gluten Free Chocolate Sponge

Gluten Free Chocolate Sponge

Gluten Free Chocolate Sponge

Gluten Free Chocolate Sponge
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Gluten Free Chocolate Sponge

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Recipe by Aini Amin Course: DessertsCuisine: FrenchDifficulty: Easy


Prep time


Cooking time




  • 3 Egg yolks (90 g)

  • 3/4 cup Caster Sugar (145 g)

  • 4 Egg whites (145 g)

  • 5 tbsp Unsweetened cocoa powder (35 g)


  • Preheat the oven at 410 F( 210 C/Gas mark 6). Line the 14 by 10 inch baking sheet with parchment paper.
  • Gather all ingredients in separate bowls.
  • Whisk the egg yolks with half of the sugar.
  • Whisk until pale and thick
  • In a clean separate bowl whisk the egg whites
  • Whisk until firm peak stage.
  • Now start adding remaining half sugar and keep whisking it.
  • Whisk until glossy.
  • Sift the cocoa powder into egg yolk mixture.
  • Start folding it with light hands.
  • Continue until nicely mix
  • Now add this egg yolk and cocoa mixture in egg whites.
  • Fold with light hands.
  • Pour this mixture onto the prepared baking sheet.
  • With the help of pallet knife spread the batter on the baking sheet.
  • Bake in a preheated oven at 410 F (210 C/Gas mark 4) for 10-12 minutes almost. Take out when the cake springs back when touch.
  • Gluten free chocolate sponge is done. Cool it nicely before use.
  • Cover it with parchment and clingfilm until use. It will remain fresh for almost 3 days on room temperature.

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