Gluten-free sponge cake

Separate the egg yolks and whip the egg whites until stiff.

Add the egg yolks, the erythritol, the lemon or orange zest and the olive oil, mix well with a whisk.

Sift the corn flour with the sachet of baking powder and mix with a spatula. You can also add pieces of dark chocolate and nuts. When it is well mixed, add it little by little to the bowl of stiff egg whites and mix.

In a 20cm mold, mine is round and removable, put the parchment paper and spread it with a little butter, bottom and walls. Add the mixture and give it a few touches so that it settles well.

Preheat the oven to 180 degrees with heat up and down. Put the mold in the oven for about 40 minutes or until a toothpick comes out dry. Let stand and enjoy.