Gluten-Free Sponge Cake.

Ingredients
• 1 cup gluten-free all-purpose flour (ensure it doesn’t contain xanthan gum)

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 large eggs, room temperature

• 1 cup granulated sugar

• 1/4 cup water

• 1 teaspoon vanilla extract

• Powdered sugar, for dusting

Instructions
1. Preheat your oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. Beat eggs and sugar: In a large mixing bowl, beat the eggs and sugar together on high speed until the mixture is thick and pale, about 5-7 minutes.
4. Add water and vanilla: Reduce the mixer speed to low and add the water and vanilla extract, mixing until just combined.
5. Fold in dry ingredients: Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
6. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Serve: Dust the cooled cakes with powdered sugar before serving. You can also layer them with your favorite jam or dairy-free whipped cream for extra flavor.