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Apr 24, 2014 12:01 PM

What's the best gluten free flour blend for an Italian sponge cake?

I want to make and Italian rum cake in June for a family member who eats gluten free. The sponge cake uses only 1 cup of flour. I want a pre-made blend because I don't want to buy all the separate ingredients if I'm not going to use them. I was thinking Cup4Cup because it says you can sub into any recipe. it's expensive but I don't care, willing to spend it for this occasion. Can anyone recommend Cup4Cup or another blend that will work well in a sponge cake? Here is the cake recipe I want to use:

For the sponge cake:

1 cup sifted unbleached all-purpose flour; sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim
½ teaspoon salt
6 large eggs, separated; separate when cold. Can use cold in the recipe.
1 cup superfine or regular sugar, divided
1 teaspoon cream of tartar
3 tablespoons water, cold
1 teaspoon vanilla extract

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  1. My MIL's success with cup4cup has been great except for with holiday cutout cookies. I've had good luck with the King Aurther blend, but my SIL with celiacs prefers the Namste blend.

    I would try it and see what you think of the taste/texture. Sponge cakes are very light/fluffy, and GF flours tend to produce a denser product.

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