Created By: Jillayne Clements, author of The Secrets of Gluten-free Bakin
Ingredients
- 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
Instructions
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Beat egg whites in a mixer until soft peaks form.
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Beat in lemon juice and vanilla and then gradually drizzle liquid sweetener and beat until stiff peaks form.
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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.
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Pour into a parchment-lined cake pan and bake for 40-45 minutes at 350°F.
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When finished baking, invert cake pan over a wire rack. Cool for one hour before removing from pan.
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Serve with whipped cream and berries.