The Bojon Gourmet

Prepare things
2 Position a rack in the center of the oven and preheat to 325ºF. Line 2 ungreased 8-inch round cake pans with rounds of parchment paper cut to fit. The cake batter will crawl up the sides of the ungreased pan as it bakes, making the cake extra fluffy.
Cake
3 In a large bowl, whisk together the oil, egg yolks, and maple syrup.
4 Place a strainer over the bowl and sift the sweet rice, millet and oat flours with the baking powder and salt directly into the egg yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth.
5 In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form, 2-3 minutes. 
15 With the mixer running, slowly add the sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl and turned upside down, 1–3 more minutes.
6 Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain.
7 Immediately pour the batter into the prepared pans and quickly but gently use an offset spatula to spread the batter into a thin, even layer.
8 Transfer the pans to the oven and bake until the cakes are golden, spring back to the touch, and a toothpick inserted near the center comes out clean, 20-30 minutes. Remove to a rack and let cool completely in the pan.
To finish the gluten-free strawberry cake:
11 Whip together the mascarpone, cream, vanilla, and maple syrup together until the mixture holds firm peaks. Chill until needed.
12 To assemble the cake, remove one cake layer from the pan and peel off the parchment. Place the cake layer right-side up on a serving platter and spread with a little less than half of the whipped mascarpone. Dollop half of the strawberry jam over the cream and swirl lightly. Top with a layer of quartered strawberries and dollop with a bit more whipped mascarpone (this helps the upper layer stick to the bottom layer).
13 Remove the second cake layer from the pan, remove the parchment, and place on top of the bottom layer. Top with the remaining whipped mascarpone, swirls of jam, and the remaining quartered and halved berries. Decorate with maple candy, if using.
14 Serve right away or chill for up to several hours before serving. To serve, use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the cake into wedges. Leftovers keep well in the refrigerator for up to 3 days.