Gluten Free Lemon Gateau Magique
Ingredients:
113 grams salted butter, cut into a few chunks
98 grams QUeen Milling Superfine White Rice Flour
½ tsp table salt
4 large eggs, room temperature, separated
163 grams (¾ cup) packed light brown sugar
1 3/4 cups whole milk, room temperature
1/4 cup lemon juice
Zest of one lemon
1 tsp vanilla extract
Directions:
Preheat oven to 325°F and place rack in center.
Spray an 8-inch square baking (either metal or glass) with cooking spray, then line with a sheet of parchment paper allowing the edges to overhang the sides of the pan. Then spray the parchment with cooking spray.
In a 10-12 inch skillet over medium heat, melt the butter, occasionally swirling the pan. Continue until the milk solids at the bottom are deeply browned and the butter releases a rich, nutty aroma which will take 4 to 6 minutes. Transfer to a small bowl and cool until ready to use.
In a small bowl, add the flour and salt and whisk together.
With a stand mixer with the whisk attachment, combine the egg yolks and sugar on medium-high speed. Be sure to scrape the bowl as needed, until the mixture is light and fluffy and doubles in volume which should take approximately 5 minutes.
With the mixer set on low, slowly add the browned butter and mix for one minute. Slowly add the milk, lemon juice, lemon zest and vanilla continuing to mix for an additional minute.
Gradually incorporate the flour and salt mixture until just blending which should take about 30 seconds. The batter will be thick and may contain small flour clumps, which is normal. Take the bowl off the stand mixer, and with the whisk attachment, carefully scrape the bottom and sides of the bowl to eliminate any large pockets of flour. Then pour the batter into a larger bowl.
Begin by thoroughly cleaning and drying the mixer bowl and whisk attachment. Next, add the egg whites and whisk on medium speed until they become foamy. Then, raise the speed to medium-high and continue whipping until stiff peaks form, which should take approximately 3 to 5 minutes.
Carefully transfer the beaten egg whites into the batter and, with a spatula, fold them in until the whites are roughly broken into 1/2 inch pieces: be careful not to over-mix. The whites will remain partially separate from the batter, resulting in a smooth mixture with curd-like lumps of egg white visible on the surface.
Gently pour the batter into the center of the prepared pan. Bake until it rises and achieves a rich golden brown hue, which should take approximately 45 - 50 minutes.
Allow the cake to cool in the pan on a wire rack until it reaches room temperature, which should take at least 2 hours. During this cooling period, the cake will slightly deflate and begin to separate from the sides of the pan.
To release the cake, run a thin bladed knife around the edges. Then, using the parchment overhang handles, lift the cake out of the pan and transfer to a cutting board. Carefully slide a thin metal spatula between the cake and parchment and gently pull the parchment out from underneath.
When ready to serve, cut into slices and sprinkle with powdered sugar before presenting it.
Run a thin-bladed knife between the cake and pan to loosen. Using the parchment overhang as handles, lift the cake out of the pan and set it on a cutting board. Slide a thin metal spatula between the cake and parchment, and then slide the parchment out from underneath.
To serve, cut the cake into pieces and dust with powdered sugar before serving.