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Daisy Lemon cake gluten




Icing sugar

5 oz

Iodized salt

1 pinch

Lemon juice

0.02 fl oz


4 unit

Brown sugar

120 oz


150 oz

Desserts from Italy

Daisy Lemon cake gluten

Daisy Lemon cake gluten

vegetarian with eggs

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Daisy Lemon cake gluten

For those who are intolerant to gluten is the perfect cake!

Daisy Lemon cake gluten step 1

step 1

Separate the yolks from the whites and mount the latter whites with a pinch of salt and the lemon juice 15 ml added a little at a time and set aside with the planetary in 3 minutes.

Daisy Lemon cake gluten step 2

step 2

Whip the egg yolks with sugar until they become light and fluffy, about 10 minutes to dissolve sugar better. Add a lemon phial and work to incorporate.

Daisy Lemon cake gluten step 3

step 3

Add half of the starch and continue to work even with the planetary for another minute to incorporate well.

Daisy Lemon cake gluten step 4

step 4

Now incorporate the hand whisk, gradually the egg whites, alternating with the remaining starch, so you do not remove them if the egg whites are well-fitted and built, very well ballooned.

Daisy Lemon cake gluten step 5

step 5

Grease and sprinkle with corn starch one round mold with diameter of 22 cm, overthrow inside the mixture and bake in a preheated oven at 180 °.

Daisy Lemon cake gluten step 6

step 6

Bake for about 35 minutes, do the toothpick test as verification of cooking. Turn off the oven, leave for 5 minutes in the oven, churning, unmold and let cool.

Daisy Lemon cake gluten step 7

step 7

If you wish, sprinkle with powdered sugar! This cake is soft and good so natural it lends itself very well to being stuffed with a cream or any of the jam to taste!

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