Gluten-free Chocolate Sponge

[SRD]

Ingredients:
butter for greasing
4 large eggs separated
½ Cup/120ml honey
1 tablespoon vanilla extract (or equivalent)
1 Cup/240ml cup blanched almond flour
½ Cup/120ml cup unsweetened cocoa powder

Instructions:
Preheat oven to 150 degrees C. Line an 8"/20cm cake pan with a circle of parchment paper (I used one of the silicone ones). Grease the pan well.

In a large mixing bowl, whisk together the egg yolks, honey and vanilla extract.

Gradually whisk in the almond flour and cocoa powder.

Whisk the egg whites to firm peaks and graually fold into cake mix.

Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 25 - 30 minutes.

Cool the cake on a cooling rack and turn out when cool.

The sponge can be covered with whipped cream or melted chocolate.
Two can be sandwiched together with the filling of choice.

Note: My vanilla extract is concentrated so I used the amount recommended on the bottle.