Marquesote Yucateco (Yucatan Light Cornflour Sponge)
A featherlight vanilla and lemon sponge made mostly with cornflour, a Yucatan teatime classic that happens to be gluten free.
- Time55 min
- LevelMedium
- Costabout £0.34 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 20 cm round cake tin with the dairy free spread and line the base with baking paper.
- 2
Whisk the egg yolks with half the sugar, the vanilla and lemon zest for 5 minutes, until very pale, thick and the whisk leaves a ribbon trail.
5 min - 3
In a clean bowl whisk the egg whites with the salt to stiff peaks. Add the remaining sugar a spoonful at a time, whisking until glossy and firm.
- 4
Sift the cornflour and gluten free flour over the yolk mixture and fold in gently. Fold in a third of the whites to loosen, then fold in the rest with a large metal spoon, keeping as much air as you can.
- 5
Scrape into the tin and bake for 30 minutes, until golden and springy, and a skewer comes out clean. Do not open the oven in the first 20 minutes.
30 min - 6
Cool in the tin for 10 minutes, then turn out. Serve plain with tea or coffee, or with fruit.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.