Adapted from a recipe found on Food.com, this cornflour sponge cake is gluten- and dairy-free (if you can resist piling on the whipped cream!). Sarah Tennant refers to this recipe in her article on creating allergy-friendly birthday cakes (from issue 40 of OHbaby! Magazine), entitled Let Them Eat Cake.
1 cup white sugar
3 Tbsp water
4 eggs, separated
½ tsp vanilla
1½ cups cornflour (check label to ensure product is gluten-free)
1 tsp baking powder (check label to ensure product is gluten-free)
½ tsp salt
1 Bring sugar and water to the boil in a small saucepan, stirring until sugar has dissolved.
2 Beat the egg whites until stiff. With the mixer still running, pour the hot sugar syrup in slowly, then beat hard until a stiff meringue forms. Add egg yolks and vanilla and beat until just combined.
3 Sift the cornflour, baking powder and salt together in a small bowl. Carefully fold into the egg mixture.
4 Spread the batter lightly into two round tins lined with baking paper. Bake for 18-20 minutes at 180C. Cool in the tins for 5 minutes before tipping out on a wire rack.
Click here for a gluten-free chocolate mousse cake recipe, also mentioned in Sarah Tennant's article - Let them eat cake.