Ingredients for Wicklewood's Gluten Free Lemon Surprise
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How to Make Wicklewood's Gluten Free Lemon Surprise
- Preheat your oven to 180°C (350°F).
- In a large bowl, cream together 170g softened unsalted butter, the zest of 2 large lemons, and 170g granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, followed by 150g gluten-free self-raising flour and 2 tsp baking powder. Mix until just combined.
- Gradually whisk in 150ml whole milk and the juice of 2 large lemons.
- In a separate clean, grease-free bowl, whisk 4 large egg whites until stiff, glossy peaks form.
- Gently fold the egg whites into the lemon mixture using a metal spoon or spatula, being careful not to deflate the whites.
- Pour the batter into a greased 2-pint (1.1 litre) ovenproof dish.
- Create a bain-marie: Place the ovenproof dish inside a larger roasting pan. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the ovenproof dish.
- Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown.
- Let cool completely before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
172g
Fat
47g
Carbs
15g
