Tuesday, April 17, 2012

Gluten Free Angel Food meets Lemon Cake - dairy free

This combination of a gluten free, dairy free lemon cake and a gluten free angel food cake is the perfect blend of light, fluffy angel food with that tart satisfying punch of lemon.  I highly recommend baking a batch of these for spring and summer treats.  The small cake pictured is topped with a lemon icing, but a raspberry syrup and fresh berries would be a divine topping for this perky dessert.

  • 1 1/2 cups Better Batter all purpose flour mix - gluten free
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 egg whites, 3 yolks
  • 1/4 cup vegetable oil of choice
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp cream of tartar
Preheat oven to 350 degrees F.  Lightly grease ceramic or stoneware muffin tins, or small pans ( you do not want to cook this in a large quantity or the middle will not cook evenly.  Smaller pans with thick exteriors to evenly disperse heat will work better.  I used ceramic ramekins.)  In medium bowl, beat egg whites and cream of tartar until stiff peaks form.  Set aside.

In large bowl, whisk yolks, oil, water, lemon juice, lemon zest until smooth.  Add flour, sugar, baking powder, and salt.  Whisk well.  Gently fold in egg white mixture (do not over mix this stage).

Bake 25-30 minutes, or until cakes spring back when touched gently. Cool inverted for one hour.

Frosting pictured: This is a mixture of powdered sugar, fresh lemon juice and melted coconut oil.  I found this to be a bit too assertive for the delicate flavor of the cake, which is why I would recommend serving this cake with a whipped topping or a simple side of fresh fruit, or fruit syrup combination.  Enjoy!

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