• Melted butter, to grease
• Gluten-free self-raising flour, to dust
• Extra 3/4 cup gluten-free self-raising flour
• 1/4 cup unsweetened cocoa
• 2 Tbsp gluten-free cornflour
• 1/2 tsp bicarbonate of soda
• 5 eggs, separated
• 2/3 cup caster sugar
• Pinch of salt
Preheat oven to 180C. Grease two 20cm round cake tins with butter and dust with flour, shaking off excess. Line bases with baking paper.
Sift extra flour, cocoa, cornflour and bicarb of soda over a large sheet of baking paper 3 times.
Put egg yolks and 1/2 of the sugar in the bowl of an electric mixer and beat, using whisk attachment, for 5 minutes or until light, creamy and tripled in volume. Transfer to a large bowl. Wash mixer bowl and whisks and dry thoroughly.
Put eggwhites and salt in bowl of electric mixer and beat, using whisk attachment, until soft peaks form. Add remaining sugar and beat for 3 minutes or until thick and glossy. Gently fold into egg yolk mixture with flour mixture. Spoon evenly into prepared tins and smooth tops with back of spoon.
Bake for 20 minutes or until cooked through. Stand for 5 minutes, then turn out onto wire racks covered with baking paper to cool.