This cake is perfection! It is everything you’d want in a gluten free chocolate sponge cake recipe: easy to make, perfect texture, and flavorful.
In the bowl of your mixer, beat the sugar and egg yolks on medium speed for about 2 minutes, scraping the bowl if needed. Little pebbles of sugar-yolk will form. Beat past this point until a creamy light yellow mixture forms.
Bake a single recipe in 4-inch pans for 25 minutes. Bake a single recipe in an 8-inch pan for about 33 minutes. Bake half a recipe in an 7-inch pan fried 28 minutes. Bake a double recipes a 10-inch springform pan for 25 - 33 minutes. ***No matter which version you make, bake the cakes until they spring back when pressed lightly with your fingertips and the cake moves away from the sides of the pan.
*To make this cake egg-free, substitute 2 tablespoons of liquid from a can of cannellin beans for each egg white and 1 tablespoon butter or other fat for each egg yolk.
https://glutenfreerecipebox.com/gluten-free-chocolate-sponge-cake-recipe/