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Lemon Cake 2

Ingredients

¼ cup & 2tsp. cold water (75ml)
1 cup & 2½ tsp. maize corn flour (150g)
⅓ cup & 2tbs. &1tsp. rice flour (76g)
⅓ cup & 2 level tbs. Orgran GFG (66g)
½ cup caster sugar
½ tsp. salt (2g)
4 fresh eggs
1 tsp. lemon essence
1 level tsp. bicarbonate soda (6g)

Method

Preheat oven to 170°C (340°F)
Grease cake tin

1. Whisk egg yolks, ¼ cup of sugar and lemon essence together until light and well aerated.
2. Whisk egg whites in a separate bowl until you form a peak, add the rest of sugar gradually and whisk until you form a peak again.
3. Combine both mixtures together.
4. Combine all dry ingredients into a separate bowl.
5. Pour liquid mixture into mixture of dry ingredients, add cold water and stir through until smooth.
6. Avoid over mixing when flour is added
7. Spoon into greased cake tin.
8. Bake for approximately 20 minutes, and then reduce heat to 160°C (320°F) and bake for another 20 minutes, testing for baked state.
9. Cool on a wire rack.

 

Comments

Gluten free Lemon Cake recipe

Ingredient alternatives:                                                                                                                                                                                             Rice flour, Maize flour and Orgran GFG can be substituted with 290g of Orgran Self Raising Flour