Sponge cake

Ingredients

• 400 g all-purpose gluten-free mix
• 300 g sugar
• 10 eggs

Method

1. Separate the egg whites from the yolks.
2. Whisk the egg whites with the sugar into stiff, fluffy peaks (about 6-8 minutes).
3. Add the yolks and whisk for another 2 minutes or so.
4. Sift the gluten-free mix into the mixture and fold it in gently by hand with a wooden spoon until smooth.
5. Transfer the batter into tins (e.g. a bundt tin, muffin cases or a baking tray).
6. Bake in an oven preheated to 180°C (adjust the time to the size and type of tin).

Tip: for a sponge sheet that rolls up easily into a Swiss roll, you can use half the amount of mix.