Ultra-Easy Gluten- and Flour-Free Savoy Sponge Cake

Preheat the oven: Set to 170°C (340°F). Grease a cake pan and line it with parchment paper.

Separate the eggs: Place the egg whites in one bowl and yolks in another.

Whip the egg whites: Add a pinch of salt and beat until stiff peaks form. Gradually add half of the sugar while whipping to stabilize the meringue.

Mix the yolks: Beat the egg yolks with the remaining sugar and vanilla extract until pale and creamy.

Fold together: Gently fold the yolk mixture into the whipped whites, being careful not to deflate the batter.

Bake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.

Cool and serve: Let the cake cool before removing from the pan. Dust with powdered sugar or top with fresh fruit if desired.

Serving and Storage Tips