Gluten-Free Magic Cake

• Gluten free

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Butter to grease the pan
  • 115 g Rice flour
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 200 g White sugar

• Dairy

  • 115 g Butter
  • 500 ml Whole milk

Found on pastry-workshop.com

Description

Ingredients

• 115g butter
• 500ml whole milk
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 1 teaspoon lemon juice
• 200g white sugar
• 115g rice flour
• 1 pinch salt
• butter to grease the pan

Directions

• Grease a square or rectangle pan (30x30cm had my pan) with butter and dust with rice flour.
• Pre-heat your oven to 350F - 180C.
• Mix the butter and milk in a saucepan and heat them up slightly until the butter is melted. Remove from heat and stir in the vanilla extract. Place aside to cool down.
• Whip the egg whites with the lemon juice until fluffy. Add 50g sugar and mix until stiff and glossy.
• Mix the egg yolks with the remaining sugar until double in volume, creamy and pale.
• Stir in half of the milk mixture and the rice flour, as well as a pinch of salt.
• Incorporate the remaining milk and mix until smooth then fold in the whipped egg whites.
• Pour the batter in your prepared pan and bake in the oven for 40-50 minutes until golden brown on top and set - if the center of the cake looks giggly, continue baking a few more minutes.
• Allow the cake to cool completely before slicing and serving.