Recipe validated with the SGFS Universal Mix

Light gluten-free sponge cake with 1 egg.

Name: Génoise sans gluten au Mix Universel SGFS
Yield: 1 petite génoise
Ingredients: 1 œuf; 31,25 g de Mix SGFS; 31,25 g de sucre; 1/8 de sachet de poudre à lever sans gluten; 1 petite pincée de sel

A small, simple sponge cake with 31.25 g of Mix SGFS et 31.25 g of sugar, cooked at 180°C. The test gave good volume and loft.

1 egg basic recipe180 °C oven10–12 min cooking control≈ 10cm indicative mold

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Illustration of a golden and sliced gluten-free sponge cake

Ingredients

For a small round mold

Proportions calculator

Adapt the recipe to the diameter of the mold.

Choose a diameter: the quantities are recalculated by surface area to maintain a height close to the small reference sponge cake.

Mold diameter

Indicative basis: mold of approximately 10 cm.

Important : the original test mentions a “small mold” with no measured diameter. The 10 cm mark and the calculated proportions are therefore indicative until validation of each format. The calculator now offers molds up to 45 cm and adapts the ingredients by surface area. However, it does not recalculate no cooking time : the larger the format, the more it will be necessary to monitor and adjust the cooking. For very large diameters (30 to 45 cm), the quantities remain mathematical benchmarks to be validated in real testing.

Egg1 egg
Mix SGFS31,25 g
Sugar31,25 g
Gluten-free baking powder1/8 bag
Salt1 small pinch

For a simple cooking experiment, you can round up the basic recipe to 31 g of SGFS Mix et 31 g of sugar.

Preparation

The recipe step by step

1
Preheat the oven to 180 °C.
2
Mix the SGFS Mix with the baking powder.
3
Separate the white from the egg yolk.
4
Beat the egg white until very stiff with a small pinch of salt.
5
Gradually add the sugar and continue beating for a few moments.
6
Reduce the mixer speed and add the egg yolk.
7
Immediately add the SGFS Mix and the baking powder.
8
Mix very briefly so as not to cause the preparation to fall back.
9
Pour immediately into a small mold and bake immediately.
10
For this small format, start controlling the cooking from 10 to 12 minutes.
11
Unmold while warm then let cool completely before slicing.

Volume mark

With the 1 egg recipe, a mold of around 10 cm would give approximately 3.5 to 4 cm thickness after baking. With the same quantity of dough: approximately 2.5 to 3 cm in 12 cm and 1.8 to 2.2 cm in 14 cm. These dimensions are practical estimates.

Gluten-free sponge cake recipe

A small, simple, light and easy to adapt gluten-free sponge cake.

This recipe combines SGFS Universal Mix, egg, sugar and a small quantity of gluten-free baking powder. The very firm whipped white provides volume: the final incorporations must therefore remain very brief to preserve the aeration of the preparation.

See all recipes Request a sample

Gluten-free ORGANIC Universal Mix 500 g

5 ingredients, no corn, no legumes, no added additives and no added preservatives. See the Universal Mix page.

Frequently asked questions

Make a successful gluten-free sponge cake.

How much SGFS Mix do you need for 1 egg?

The basic recipe uses 31.25 g of Mix SGFS for 1 egg, with 31.25 g of sugar.

At what temperature should you cook the sponge cake?

Preheat the oven to 180°C and start checking the cooking of the small format from 10 to 12 minutes.

What diameter of mold to use?

The test sheet indicates only a small mold. As a guide, a round mold of around 10 cm should produce a sponge cake of around 3.5 to 4 cm thick. The calculator allows you to adapt the quantities to larger diameters.