This light, airy sponge starts with whipped egg yolks and sugar beaten until pale and thick, then gets folded together with a gluten free flour blend and pillowy beaten egg whites for a batter that bakes up golden and delicately spongy. Once it's baked and cooled slightly, the whole cake gets poked full of holes so it can soak up a rich, sweet milk mixture until every bite turns lush and custardy. A cloud of billowy whipped topping goes on right before serving, finished with a dusting of cinnamon and fresh sliced strawberries for a pretty, bakery-style presentation. It's the kind of make-ahead dessert that actually improves overnight in the fridge, giving the cake time to fully soak through and chill into that signature dense, moist texture. Cut into neat squares, it serves a crowd beautifully and looks just as good as it tastes. This one is a great fit for a lactose free dessert table, no one will guess how easy it actually is to pull off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a medium bowl, whisk together the gluten free flour blend, baking powder, and salt until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
