Italian Sponge Cake Or Chiffon Cake Recipe -- Gluten Free

Baking By Silver_Pine Updated 27 Jan 2010 , 3:39am by Silver_Pine

Silver_Pine Posted 9 Jan 2010 , 3:11am
post #1 of 6

Well everyone I'm new to this forum, I might as well state my experience if it makes a difference on difficulty of baking the cake.

Made lots of bread, when it comes to cake, made a sponge cake and rolled myself some fondant, but don't know if it came out good or bad by standards -- so treat me like I don't know anything about it, because that would be pretty accurate! I cook lots of stuff, just not cake

I need to make a gluten free chiffon or Italian sponge cake, but don't know what a good recipe is. I could google search for one but honestly it seems like you all would be better at recommending one (doesn't have to be used for carving) than I would randomly picking one (as I don't know what would make a good cake!)

All it has to be is chiffon or Italian sponge cake (or similar) and gluten free.

Thank you very much if you have any ideas.

EDIT: The final cake will have 2 or 3 layers of chocolate or hazelnut frosting or filling in them, if that matters.

5 replies
scgriffiths Posted 11 Jan 2010 , 10:50am
post #2 of 6

Welcome to CC!!!

I've just started a gluten-free diet, and I'd love these recipes too! I hope someone can help.

saracupcake Posted 11 Jan 2010 , 11:36am
post #4 of 6

Hi, I live in the UK so this may or may not be helpful, but my brother and a really good friend both have gluten free diets and I bake a lot for both of them.

I've tried countless gluten free recipies with potatoe starch and rice flour and coconut flour but after the recent invention of gluten free self raising flour I've just gone back to using my favourite recipies

Dove's Farm and Organ are the 2 brands that I use, I did a really quick google search and Organ seems to be available in the USA

you can buy Dove's Farm in the supermarket here in the UK so it would probably be worth have a bit more of a search.

You just substitute the regular flour for the gluten free flour, depending on the recipe you might have to add a bit more liquid as it does make a dryer cake but now that I've got the hang of that I use it for all my gluten free cakes.


JanH Posted 11 Jan 2010 , 11:56am
post #5 of 6

Wow, that's great info saracupcake. icon_biggrin.gif

Here's what OgraN Self-Raising "flour" looks like:

OrgaN flour recipes:

Seems Betty Crocker has a line of gluten free mixes:

Gluten-Free Pantry and Cherrybrook Kitchen (gluten-free) mixes:


Silver_Pine Posted 27 Jan 2010 , 3:39am
post #6 of 6

Thank you all very much for the help!

Cake has about....o....3 weeks until the date I need to get it done by

Time to get it a rollinicon_smile.gif

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