Gluten-free sponge cake for layer cakes

Preheat the oven to 200°C. 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.

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 round cake tin with two sheets of aluminium foil laid across each other at right angles, pressing them against the tin. Spoon in the batter, gently level the top and bake at 200°C for about 40–50 minutes. Towards the end, check the centre with a toothpick.

Once the toothpick comes out dry, switch off the oven, leave the door slightly ajar and let the sponge sit inside for 10–15 minutes. Cooling gradually helps reduce the risk of sinking. Take it out of the oven and let it cool completely. Remove the tin and foil, then slice the sponge horizontally into two or three layers.