Sponge Cake For Tiramisu

Sponge Cake:

• Melted butter, to grease
• 3 eggs, at room temperature, separated
• 140g (2/3 cup) caster sugar
• 150g (1 cup) gluten-free all-purpose flour mix
• 2 tsp gluten-free baking powder
• 60ml (1/4 cup) reduced-fat milk or light soy milk
• Directions:
  
• To make the gluten-free sponge cake, preheat oven to 180°C. Brush 2 shallow, round 18cm (base measurement) cake pans with melted butter to lightly grease. Line bases of pans with non-stick baking paper.
• Use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking between each addition until sugar dissolves. Continue whisking for 1 minute or until mixture is thick and glossy. Add the egg yolks and whisk until just combined. Sift the combined flour mix and baking powder into the egg mixture. Pour the milk down the side of the bowl and use a large metal spoon to fold until just combined.
• Spoon mixture evenly among prepared pans and smooth the surface. Bake in preheated oven for 12-15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 15 minutes or until cooled to room temperature.