Lavender Sponge Cake - cooking recipe

Ingredients

6 large eggs, separated and room temperature
1 cup gluten-free flour, sifted
1 teaspoon baking powder
1 tablespoon cornstarch
1/2 cup light brown sugar
1/3 cup grapeseed oil
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon dried lavender

Preparation

Sift flour, salt and baking powder in bowl; set aside.
While in another large bowl, beat egg white and corn starch until meringue like but not stiff.
Slowly add the sugar while beating. Then, add vanilla and the grapeseed oil.
Add egg yolks one at a time and keep on whisking.
Add the flour, dried lavender, salt and baking powder and continue in mixing.
Line the 9 inches x 13 inches round cake pan with greasedproof paper and pour the mixtures, then bake in cold oven of 180C/156F/gas mark 4 for 1 hour or until the toothpick inserted comes out clean.
Serve with custard or vanilla ice cream.