Position a rack in the lower third of the oven and preheat the oven to 350º . Line the bottom of two 8 x 2 inch round cake pans or three 7 x 1 inch round cake pans with parchment paper, but do not grease the sides of the pan.
For the Sponge:
6 tablespoons of clarified butter (85 grams) or ghee / or 3 tablespoons of clarified butter and 3 tablespoons of neutral oil
· 2/3 cup (100 grams) QUeen Milling Gluten Free White Rice Flour (Super Fine) sifted
2. 2/3 cup (130 grams) granulated sugar
4 large eggs
· 1 tsp vanilla (optional)
· 1/8 tsp salt
Prepare a container for the clarified butter and/or neutral oil (ensure it’s microwave-safe if you plan to use the microwave) for reheating when necessary. Additionally, have a 5-cup bowl on hand for pouring the mixture; make sure the bowl is large enough to accommodate folding some batter into the butter solution later.
Whisk the flour and 2 tablespoons of the granulated sugar together thoroughly in a medium bowl.
Combine the remaining sugar, eggs, vanilla (if using) in the bowl of the stand mixer. Using the whisk attachment, beat on high speed for 4 to 5 minutes. The mixture should turn a light colour and triple in volume, displaying well-defined tracks as the whisk rotates. When you lift the whisk, the mixture should fall in a thick, fluffy ribbon that dissolves slowly on the surface of the batter.
Just before the above egg mixture is ready, heat the clarified butter solution until it is very hot, then pour it into the prepared bowl.
Remove the bowl from the mixer. Sift one-third of the flour over the eggs, then fold gently with a large rubber spatula until the flour is nearly incorporated into the batter. Next, incorporate half of the remaining flour, followed by the rest of the flour in the same manner. Take about a quarter of the batter and mix it into the hot butter solution, folding until the butter is fully blended. Then, scrape the butter-infused batter back into the remaining mixture and fold just until combined. Finally, transfer the batter into the pan, spreading it evenly with an offset spatula, using minimal strokes to prevent deflating the batter.
Bake for 30-35 minutes, or until the top is golden and springs back when gently pressed with your fingers. Set the pan on a rack to cool completely before filling. Run a knife around the edges of the pan to detach the cake.
This cake is incredibly versatile and can be filled with whatever your heart desires.