Rowie’s Delicate Feathery Sponge Recipe


9 eggs separated

350g caster sugar (1 ½ cups)

Juice of 1 lemon

200g Gluten free cornflour


375g (3 cups) pure icing sugar

Zest and juice of 1 lemon

Zest and juice of 1 lime


Pre-heat oven to 180 degrees C.

Grease and line 20cm round cake tin.

Place egg yolks, caster sugar and lemon juice in a large bowl and beat with electric beaters on high speed for 5-8 minutes until the mixture is pale and thick.

Sift in the cornflour and gently beat on low speed for up to 2 minutes, until the mixture is pale and creamy and the sugar is dissolved.

Beat the egg whites in a very large bowl until stiff peaks form.

Pour the egg yolk mixture into the egg whites and fold in gently with a spatula, drawing the egg yolk mixture up into the egg white mixture.

Pour into the prepared tin and bake for 35-45 minutes, until golden on top or when a skewer inserted in to the centre comes out clean.

Cool in the tin for 20 minutes.

To make the icing; sift the sugar into a bowl.

Add the lemon and lime zest and juice and stir until lump free.  If the icing is too thick, add a tablespoon of water, a few drops at a time, until the consistency of thickened cream (so it coats your cake and is not translucent).

Turn the cake out onto a cake stand or serving plate and pour the icing over the top, allowing it to randomly run down the side.

Serves 8-10