Low FODMAP Sponge Cake

Ingredients

MAKE GLUTEN FREE

Makes 8 servings

Sponge Cake

4   egg (medium)
1   boiling water
156   caster sugar
140   cornflour*
1   gluten free all purpose flour*
2   baking powder

Toppings

4   strawberry jam*
250   pure regular fat cream
0.5   vanilla essence
250   fresh strawberries (to serve)
1   icing sugar (to dust)*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Sponge Cake

Last updated Apr 8th, 2019

PREP IN 15 MIN
COOKS IN 20 MIN
SERVES 8

BY Alana Scott
DIETITIAN REVIEWED BY Geraldine Van Oord (APD)
FEATURED IN Baking, Christmas, Dessert

My grandma was the queen of sponge cakes. Fluffy melt in your mouth low FODMAP sponge coupled with vanilla cream and strawberry jam… I’m drooling just thinking of it. Well, I’ve finally attempted a low FODMAP recipe for sponge cake (it’s gluten-free too) and I’m pretty darn happy with the results!

FODMAP note on cream: Regular cream is low FODMAP in 2 tablespoon serves. The amount of cream in this recipe is low FODMAP providing you follow the serving size guidelines. You can also take a lactase tablet when eating the dessert if you are concerned about the lactose. If you are dairy free then try using whipped coconut cream instead, just limit your serve to 1/3 cup per portion.

  • Gluten Free Option
  • Low FODMAP
  • Nut Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 8

Sponge Cake

4   egg (medium)
1   boiling water
156   caster sugar
140   cornflour*
1   gluten free all purpose flour*
2   baking powder

Toppings

4   strawberry jam*
250   pure regular fat cream
0.5   vanilla essence
250   fresh strawberries (to serve)
1   icing sugar (to dust)*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Nutrition per serve

    | |
Calories 256
Fat 14.3g
Saturates 8.1g
Protein 5.8g
Carbs 26.5g
Sugars 9.9g
Fibre 1.1g
Salt 0.2g
Iron 1.1mg
Calcium 105.2mg
Calories 256
Fat 14.3g
Saturates 8.1g
Protein 5.8g
Carbs 26.5g
Sugars 9.9g
Fibre 1.1g
Salt 0.2g
Iron 1.1mg
Calcium 105.2mg
Calories 256
Fat 14.1g
Saturates 8.1g
Protein 4.8g
Carbs 27.1g
Sugars 9.8g
Fibre 0.8g
Salt 0.2g
Iron 0.8mg
Calcium 102.6mg
    | | |
  1. Preheat the oven to 180ºC (355ºF) bake function. Grease two 22cm (8.6 inch) cake tins. Separate the egg whites and egg yolks. Whisk the egg yolks.
  2. In a cake mixer or using an egg beater, start whisking the egg whites on low and add the boiling water. Then beat on high until they form stiff peaks (when you lift out the beaters the egg white peak should stick straight up and not be droopy). Next add the sugar a tablespoon at a time, until dissolved (the mixture should be thick and glossy). Then slowly mix through the egg yolks.
  3. Measure out the flour, cornflour and baking powder. Sieve the flour mixture into a large bowl. Then sieve the flour two more times (you might think this sounds like overkill… but this is how you get a fluffy sponge).
  4. Finally, sieve the flour into the egg mixture and fold through.
  5. Divide the mixture into two cake tins.
  6. Place immediately into the oven and bake for 15 to 20 minutes. Check the sponge after 12 minutes and remove once they are a light golden brown and a skewer comes out clean (cook time will depend on your oven).
  7. Allow to cool. Then whip the cream and vanilla essence. Warm the jam in the microwave for 20 seconds until it’s easier to spread.
  8. Spread the jam over the top of one of the sponges and top with whipped cream. Add the other sponge on top. Dust with icing sugar and serve with fresh strawberries.
  9. Troubleshooting Tips

    Make sure your baking powder hasn’t expired.

    Sieve the flour three times. This helps you get a fluffy sponge.

    Cook the sponge mixture immediately. The longer it sits on the bench before cooking the flatter it will be.

    Check your oven temperature. If the sponge cooks too fast it might sink when it gets removed from the oven.

Buying Tips

Check that the cornflour (corn starch) is made from maize and not wheat.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Check your jam does not include high fructose corn syrup, fructose-glucose syrup, apple or pear juice, fruit juice concentrate, agave syrup, fructose, inulin, or honey. Instead look for a strawberry jam that is sweetened with sucrose, dextrose, corn syrup or glucose syrup.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Geraldine Van Oord (APD)

Geraldine Van Oord is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her p... Read More