Summer Berry Cake

Sponge like gluten free cake with blueberries and raspberries....yummmy!!! This is a perfect desert for your 4th of July BBQ. I wanted to top them with coconut cream to complete the red, white and blue but I forgot to refrigerate the can, and you have to refrigerate the can to get a cool whip texture.  I thought about taking the pics the following day but I knew they wouldn't go the night without being eaten 😜

I made a smaller portion just in case the recipe didn't work, because as I said in previous posts, I am not a baker.  It is all trial and error but there was no error in these little babies! 😊😋 I was going to  make them as muffins but I wanted to try my new little springform pans.  I think the only thing I would've done differently was add more fruit.  This would make 6 muffins if you made them in muffin tins. It was a little less then 3/4 cup in these small springform pans. So a serving is 1/3 of these.

I lined the spring form pans with parchment paper which gave them some texture.  I love how nicely they rose too.  Aren't they purdy??

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Summer Berry Cake

Ingredients:

• 1 cup Trader Joe's gluten free all purpose Flour (174g)
• 2 tsp baking powder
• 2 tsp powdered low fat milk
• 1/4 tsp salt
• 1 tsp xantham gum
• 3 eggs, room temperature (separate the egg whites)
• 1/2 cup raw cane sugar + 3/4 tsp to top muffins
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 1 tsp lemon juice, squeezed
• 1/4 tsp lemon rind
• 1.5 oz raspberries
• 2.3 oz blueberries

Instructions: 

Preheat oven to 350

Spray 6 muffin tins or 3 small springform pans with Pam, line with parchment paper

Sift flour, baking powder, powdered milk, salt and xantham gum, set aside

Separate the egg whites and set the yolk aside. In a mixer (or by hand but will require more whipping) on medium to high speed, whip egg whites for 2 min, gradually add sugar and beat another 5 minutes, until you have glossy peaks and sugar is dissolved. 

lower speed and add the yolks, milk, vanilla and sifted flour slowly. beat until it all comes together

Pour batter into prepared pans and top with the berries, pushing them into batter as you place them.  

Top with 1/4 tsp sugar and bake for 30 minutes in the middle of the oven. leaving the muffins in the middle rack, turn the broiler on to low for 2 min. so that they crisp and brown slightly

Yields:  Servings: 9, Serving size: 1/3 of small springform (or 1 muffin) Smart points: 5,  Calories: 125.5,  Total fat: 1.9g,  Saturated fat: .7g,  Cholesterol: 63mg,  Sodium: 205mg,  Carbs: 23.9g,  Fiber: .4g,  Sugar: 12g, Protein: 3.1g