Gluten Free Genoise cake (basic cake)

The Genoise cake is a basic cake used for many frosted, filled and glased cakes. I prefer this gluten free version than the normal version as it makes the cake feel even lighter.

To be able to make this cake successfully, It is important to not let the cake batter rest otherwise it will collapse creating a dense cake harder to eat.

If you want to make a genoise bottom for the Raspberry or Strawberry Quark cake, you need to divide this recipe by two and do not add the baking powder. When the cake is cooled add the raspberry quark mixture on top and follow the rest of the recipe.

For 4 people serving cake size


  • 4 eggs
  • 140g of Maizena
  • 100 g of sugar
  • 1/2 pack (5g) of baking powder
  • pinch of salt

Be sure to have all the ingredients ready and weighted for this recipe. Preheat your oven at 180 degrees Celcius.


  1. Seperate the yolks from the egg whites and set the Yolks aside. Prepare the cake pan to have it greased and floured.
  2. Whisk the egg whites and the pinch of salt in a bowl with an electric mixer until Firm peaks.

(tip: whisk the egg whites on the lowest setting until the surface of the egg whites is foaming up, then increase the speed slowly. Check if there are Firm peaks tilting your whisk upside down; the peaks should hold, the ridges are distinct but the tips fold back on themselves. If not then continue whisking for a few minutes.)

3. Add the sugar and mix for a minute until the sugar is incorporated in the mixture.

4. Put your electric mixer to the lowest speed and add the yolks.

5. Add the flour and the baking powder to the mixture.

(tip: Sift the flour and the baking powder for a fluffier cake)

6. Stop the mixer and pour the batter directly into the cake pan.

7. Bake it for 20 minutes at 180 degrees. Then let is cool down in the fridge for a day.

As much as I love eating warm cakes just out of the oven, this is one of the recipes where the cake should rest for a day in the fridge to allow it to keep its shape and be able to use it as layered cake basis and more.




If you have any suggestions about what I should make next…Please leave a comment below 🙂


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