Makes 4-6 servings. Difficulty
1/4 cup gf flour 1/4 teaspoon salt 3/4 cup sugar 3 large eggs, separated 1 cup milk Zest and juice of 1 large lemon
12 ounces frozen raspberries 1/4 cup water 3/4 cup sugar 1-1/2 teaspoon cornstarch 1 Tablespoon water
Preheat the oven to 350°F. Whisk the gf flour salt, and 1/2 cup sugar in a medium bowl. In a separate bowl, whisk together the egg yolks, milk, lemon zest and juice. Add wet ingredients to the dry ingredients, stirring until thoroughly combined.
Beat the egg whites in a large bowl until soft peaks form. Gradually add the remaining 1/4 cup sugar to the egg whites and continue to beat until stiff peaks form. Whisk in about 1/4 of the egg whites into the batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour the batter into a lightly oiled 1-1/2 quart gratin dish. Place the gratin dish in a larger pan and add enough hot water to reach halfway up the side of the gratin dish. Bake in the water bath until puffed and golden, about 40-45 minutes.
Meanwhile make the raspberry syrup. Divide the cake into serving portions and drizzle the sauce over the top.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.