3/4 cup Cocoa
6 1/2 tbsp. Brown rice flour
5 1/2 tbsp. Potato starch
1 cup Butter, melted
1 1/3 cup Sugar
1 tsp Baking powder
10-12 egg whites, room temperature
Grease two eight inch round cake pans and set aside. Preheat oven to 350F.
Melt one cup of butter and let cool to room temperature.
Sift cocoa, brown rice flour, and potato starch.
Whip egg whites, with 1 tsp baking powder until soft peaks form.
Combine half of the sifted ingredients to the butter and all of the sugar. Fold in a cup of the egg whites. Gentle whisk in the remaining sifted ingredients. Fold in the remaining egg whites cup by cup.
Pour batter into the prepared cake pans. Bake for 20 minutes or until it begins to pull away from the pan.
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