Ingredients
• 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
Method
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Preheat oven to 180C. Grease two 20cm round cake tins with butter and dust with flour, shaking off excess. Line bases with baking paper.
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Sift extra flour, cocoa, cornflour and bicarb of soda over a large sheet of baking paper 3 times.
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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.
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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.
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Bake for 20 minutes or until cooked through. Stand for 5 minutes, then turn out onto wire racks covered with baking paper to cool.