Created By: Jillayne Clements, author of The Secrets of Gluten-free Bakin
- 1 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
- 10 egg whites
- 1 tsp lemon juice
- 1 tsp vanilla
- 1 cup liquid sweetener slightly warm honey or grade-B maple syrup
- 1/2 tsp sea salt
Beat egg whites in a mixer until soft peaks form.
Beat in lemon juice and vanilla and then gradually drizzle liquid sweetener and beat until stiff peaks form.
In a bowl, stir together flour and salt. Fold flower into mix a couple tablespoons at a time until incorporated. Batter should still be fluffy when finished.
Pour into a parchment-lined cake pan and bake for 40-45 minutes at 350°F.
When finished baking, invert cake pan over a wire rack. Cool for one hour before removing from pan.
Serve with whipped cream and berries.