Low Acid Sponge Cake

This light, airy sponge cake is baked without citrus, chocolate, or high-fat dairy, making it a GERD-safe and stomach-soothing sweet. It uses just eggs, sugar, flour, and a low-acid baking powder for a soft-textured treat that won’t upset sensitive stomachs. Serve plain or top with reflux-safe fruit like bananas or pears.

Ingredients Needed:

• 6 large eggs: room temperature for maximum volume.
• 1 cup granulated sugar (210g): just enough for gentle sweetness.
• 1 cup all-purpose flour (130g): sifted for light texture.
• ½ teaspoon aluminum-free baking powder: low acid option.

How To Make Low Acid Sponge Cake:

Prep Pans: Preheat oven to 350°F. Line the bottoms of two 9″ round cake pans with parchment paper. Do not grease the sides.

Beat Eggs and Sugar: In a stand mixer fitted with a whisk attachment, beat eggs on high speed for 1 minute. Gradually add sugar and beat 8–10 minutes until thick and fluffy.

Fold in Dry Ingredients: In a bowl, whisk flour with baking powder. Sift into the egg mixture in 3 additions, gently folding each time with a spatula. Avoid over-mixing.

Bake: Divide batter evenly between pans. Bake for 23–28 minutes until tops are golden and springy. Remove from pans using a thin spatula around the edges, then cool completely on a wire rack.

Slice and Serve: Once cool, slice each cake in half for layers or serve as-is with GERD-safe toppings.

Recipe Tips:

• Use aluminum-free baking powder to reduce acid content.
• Fold gently to keep batter fluffy and prevent deflation.
• Serve with banana slices or steamed pears instead of citrus or chocolate.
• Avoid frosting with acidic ingredients like lemon or cocoa.

How to Store & Reheat:

• Room Temperature: Store in airtight container up to 2 days.
• Fridge: Wrap tightly; keeps for 4 days.
• Freezer: Freeze slices up to 2 months. Thaw at room temperature.

Nutrition Facts (approx. per serving, 1/8 cake):

• Calories: 190
• Sodium: 70 mg
• Protein: 5 g
• Fat: 3 g
• Carbs: 36 g
• Fibre: 0 g
• Sugar: 21 g

FAQs:

Is sponge cake OK for acid reflux?
Yes. This sponge cake uses non-acidic ingredients and is free of citrus and chocolate, making it reflux-safe.

What kind of flour is best for low acid baking?
All-purpose flour is fine. Avoid whole grains if they cause irritation.

Can I add fruit to this cake?
Yes, choose low acid fruits like bananas, pears, or cooked apples.

Is baking powder acidic?
Some are. Use aluminum-free or low-acid baking powder to keep it stomach-friendly.

Can I use this as a base for layer cake?
Yes! Just use gentle fillings like banana puree or non-dairy whipped cream.

Try More Recipes:

• Low Acid Tapioca Pudding
• Low Acid Rice Pudding
• Low Acid Panna Cotta

Low Acid Sponge Cake

Recipe by Evelyn ReedCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

28

minutes

Calories

190

kcal

This fluffy, reflux-friendly sponge cake is made with simple, non-acidic ingredients for a soft and soothing treat.

Ingredients

• 6 large eggs
  

• 1 cup granulated sugar (210g)

• 1 cup all-purpose flour (130g)
  

• ½ tsp aluminum-free baking powder

Directions

• Preheat oven to 350°F. Line bottoms of two 9″ pans with parchment.
  
• Beat eggs 1 min, then add sugar. Beat 8–10 min until fluffy.
  
• Sift flour and baking powder into eggs in 3 parts. Fold gently.
  
• Divide into pans. Bake 23–28 min until golden and springy.
  
• Cool on wire rack. Slice layers or serve with reflux-safe toppings.