Gluten Free Margherita Sponge Cake

For a round mold 24-26 cm in diameter:
 

• Separate the egg yolks from the whites. Beat the egg whites until stiff, add 3 drops of lemon juice and set aside. In a large bowl, beat the egg yolks and sugar for about ten minutes with an electric beater until they are white and frothy.
• At this point, add three or four small tablespoons of the flour sifted previously with the baking powder. Then add some milk, a small amount of butter and continue to mix with the beater.
• After adding all the flour, milk and butter, incorporate the beaten egg whites and gently mix with a spatula, trying not to dismount the batter.
• Turn the oven on in static mode to 180° C.
• Line a mold of 24-26 cm in diameter with oven paper, pour in the batter and bake at 180° C for one hour.
• Before tipping it out, do the toothpick test: stick it into the middle of the cake, and be sure the toothpick comes out very dry.
• Gently tip the cake out of the mold and allow cooling before serving.

Tip: This cake is delicious even without filling, but when garnished with cream or jam, it is truly irresistible!