Gluten-free celebration cake

Separate the eggs. In a clean, dry bowl, whip the whites to a thick white foam using a stand mixer with a whisk attachment, a hand mixer or a balloon whisk. Keep whisking as you add the sugar for the whites in 3–4 batches.

In a separate bowl, beat the yolks with the sugar for the yolks until pale and thick. The mixture should fall from the whisk in a broad ribbon. Add vanilla to the yolks and salt to the dry mixture.

Gently fold the yolks into the whipped whites with a spoon or spatula, lifting the mixture from the bottom. Mix the flour and both starches in a separate bowl. Add the dry mixture to the batter in 2–3 batches, either sifting it over the bowl or sprinkling it in a little at a time. Fold gently after each addition, just until no dry flour remains.

Line the base and sides of a 24 cm round tin with two crossed sheets of foil. Add and level the batter. Bake at 200°C for 60–70 minutes in total. After 30 minutes, loosely lay a piece of foil over the top so it does not overbrown while the middle finishes baking. Check the centre with a toothpick towards the end.

Once a toothpick from the centre comes out dry, turn off the oven, leave the door slightly open and keep the sponge inside for 10–15 minutes. Remove and cool completely. Remove the tin and foil, then slice horizontally into three layers.

Stir the sour cream and sugar with a spoon until smooth. For a lighter filling, beat with a hand mixer or a stand mixer fitted with a whisk. Add the optional lemon juice for a gentle citrus aroma and a little extra tang.

Beat the soft butter until pale and fluffy. Add the icing sugar in batches, then gradually beat in the lemon juice. Optionally add cream cheese for a lighter consistency and 1 drop of food colouring.

If needed, lightly soak the sponge layers with apple juice or sweet tea, especially around the edges, so the tall cake is not dry. Place the bottom layer on a plate and generously spread over half the sour cream filling. Add the middle layer and the remaining filling, then the top layer. Use plenty of sour cream filling. Optionally add washed, well-dried fruit or berries, cut into small pieces, to each filling layer.

Warm over low heat, stirring constantly, until completely smooth. Do not let it boil or allow the butter to separate.

Let the glaze cool until barely warm: it should still flow without melting the cream. Try one drip on the chilled side first. Pour over the top and gently guide it towards the edges to create drips.