Method. Preheat the oven to 180°C /160°C (fan) /350°F /gas mark 4. Grease three 20cm sandwich tins and line with parchment paper. Using an electric hand mixer, beat the egg yolks and sugar together in a bowl until light and fluffy. Gradually add the cocoa powder and mix until it is all incorporated.. Butter three 20cm sandwich tins and line the base of each one with a disk of greaseproof paper. Gently melt the butter and chocolate in a pan over a low heat. Give it a good mix to blend together. In a large bowl, blend together the gluten free flour, bicarb, cocoa powder and sugar.
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Make the Keto Chocolate Sponge. Line 3 9"/23cm springform pans with parchment paper. You want to add parchment paper on the bottom and the sides. Separate the egg whites and egg yolks. Using a stand mixer, or a hand mixer, add the 8 egg whites and cream of tartar. Mix until soft peaks form.. Preheat the oven to 350 degrees F (177 degrees C). Line two 9-inch (23 cm) round cake pans with parchment paper and set aside. Puree the milk, eggs, and vanilla in a blender or food processor. Add the quinoa and melted butter, and blend until completely smooth.
