Gluten-Free Sponge Cake

I was wondering if I don’t have potato starch on hand that I could substitute it with rice four or tapioca starch. Would it work?

This is a simple, plain sponge. First slice tasted of nothing but eggs -- I will wait to try again tomorrow. Note that despite following the directions to the letter (with firm peaks on the egg whites) my cake crumb was nothing like what is pictured here... it was denser and collapsed quite a bit after it came out of the oven. It will be fine as as an ingredient in other desserts, but I don't see eating it on its own.

Hello, I cannot find potato starch in our stores. Can you please recommend a replacement but not cornstarch for this cake. I am making it for my husband and he and I cannot have gluten. I am trying to make it today....would someone be able to answer this. I greatly appreciate it! Look forward to baking with you. Mesh.

Hi, would this be good to use for a Swedish Princess Cake?

I made two of these in two days. This recipe says to bake for 30 minutes. That turned out well. I used a different version of your recipe a couple days ago that called for 4 eggs, 120 g of sugar, and 120 g of potato starch. That recipe said to bake for 1 hour. I took it out after 45 minutes because it was getting really brown. It was pretty dry. This version, baking 30 minutes, was much better!

Can I add some vanilla for flavor?? Also could I substitute 1/4 a cup for caco powder?

tiramisu... will this work?

This recipe is great! I have made a lemon version with lemon zest and lemon oil, and a chocolate version by subbing 1/3c cocoa for a 1/3c potato starch. It is the one sponge cake I can make without fail, and is so tender!

Reporting back on my Tres Leches cake. It was incredible! I never could find the potato starch, so I used King Arthur's Gluten-Free flour, and followed the recipe otherwise. I used an 8" cake pan and it puffed up beautifully, almost too much! A 9" would have been better, probably, but this one looked so tall and gorgeous. It soaked up the 3 1/2 cups of the milk mixture like a dream. I refrigerated it overnight, presented it with a fresh-whipped cream topping and fresh berries and orange slices, and it was a huge hit! MY granddaughter loved it, and my husband and I, who are not gluten-free, actually liked it better than my regular Tres Leches! Special touches: added a bit of orange zest to the lovely batter, and a smidgen of rum to the whipping cream. But the recipe, as is, worked out beautifully. A splendid end to Easter dinner. Thanks so much!

I will be using this recipe to make a Tres Leches cake on Easter for my gluten-free granddaughter. She's visiting me from college. The only thing I could find was Bob's Red Mill Potato Flour. Will that work? No sign of "Potato Starch". Thanks for your help!

Would this recipe work in a jelly roll pan (approximately 15.5" x 1" x 10.5") ?

I would love to make this for my next breakfast meeting. Do you recommend a particular size pan for the baking time and temperature in the recipe? Thanks

Would this cake work for a "Tres Leches", soaking up the milk mixture which is poured over it?

I made this yesterday to use in a trifle. I was intrigued by the history and the fact that it has only three ingredients (which I already had on hand). It worked perfectly. I whipped the egg whites first, put them in another bowl and then whipped the yolks for 10 minutes. I used a springform pan and it turned out just as pictured. It is a pretty eggy tasting cake. The next time, I think I'll add lemon zest or vanilla. Still, I love the history and simplicity.