If you are new to gluten free baking, this basic recipe is good place to start and tastes like a regular sponge cake. The key to a great result is to beat long enough until batter significantly increases in volume, this way soda is not needed for batter to rise.
I’m using a very simple flour mix for this pie with just 3 ingredients. I recommend you to use very fine white rice flour for the best texture. Soy flour adds protein to the mix and also gives a nice yellow color to the cake.