Tiramisu Vanilla Sponge

by Laura Silber

This is a versatile cake that can be used for a variety of layered presentations in addition to tiramisu. Try serving it with whipped cream and fresh berries, or sandwiching the layers with homemade jam and then covering them in melted chocolate or ganache. You can also vary the flavor of the cake batter by adding citrus rind or almond extract. For tiramisu, you can make the cake a day or two ahead of time, as the espresso used in the assembly will saturate and soften it.


  • 1 cup brown rice flour
  • 1/4 cup potato starch
  • 1 tablespoon tapioca starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 12 tablespoons (1 1/2 sticks) room temperature butter or non-dairy margarine, plus extra for greasing pans
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1/4 cup milk (dairy, or hemp milk for non-dairy option)

Preheat oven to 350°F. Grease two 9” springform pans well, and line the bottoms with parchment paper.
Combine the dry ingredients in a bowl and set to the side. Beat the egg whites to stiff peaks and set to the side.
Using an electric mixer, cream the butter or margarine with the sugar. Add the egg yolks and vanilla extract and beat very well for 3-5 minutes until pale and fluffy. Add the milk and then the dry mix, beating to incorporate. Fold in the beaten egg whites by hand until the batter is homogenous.
Divide the batter between the two springform pans, smoothing gently onto the papered pan bottoms. You will have 2 thin layers of batter.
Bake for 20 to 25 minutes, until edges are browned and tester comes out clean. When the pans are cool enough to handle, remove the cake layers from the pans and invert on a wire rack. Peel off and discard the parchment paper and allow cake layers to cool completely before using.

Yield: Two 9” cake rounds