Gluten-free sponge cake with erythritol

Preheat the oven to 180 degrees Celsius.

Whip the egg whites with a pinch of salt until a light foam forms; add the erythritol and, increasing the mixer speed, whip until fluffy and increased in volume. Not shiny like a classic meringue; airy.

Beat the egg yolks with a pinch of salt using a whisk.

Combine the grapeseed oil with the kefir and incorporate into the yolks.

In a separate bowl whisk together the cornstarch, rice flour, almond powder, coconut flour and baking powder.

Combine the dry ingredients with the yolk mixture to a fairly thick mass, then combine with the whipped whites.

Stir the batter so coarse fractions do not settle, then pour 235 grams into each mold, 16 centimeters in diameter and 5.5 centimeters high; one large mold is not recommended because gluten-free sponge is crumbly and breaks when cut into layers.

Bake at 180 degrees Celsius for 20 to 30 minutes, until a skewer comes out dry.

Unmold and cool at room temperature; wrap in cling film and refrigerate if assembling within a day or two, or freeze if two to three days away.