Gluten Free Raspberry Marble Cake
- 1 1/4 cups raspberries
- 1 1/2 cups sugar
- 5 None eggs, separated
- 1 tsp vanilla extract
- 2 cups gluten-free flour
- 1 tsp baking powder
- None None Powdered sugar, for dusting
- Preheat the oven to 350u0b0F. Grease and flour a 9-inch springform pan. Mix raspberries and 2 tsp of the sugar in a bowl. Press the fruit through a sieve to make a puree.
- Beat the egg yolks, 1 cup of the sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Stir in 1/4 cup boiling water. Sift the flour and baking powder then stir into the batter. Beat the egg whites in a medium bowl with the electric mixer until stiff peaks form. Gradually beat in the remaining sugar. Fold into the batter.
- Pour 1/3 of the batter into the prepared pan. Drizzle with 1/2 of the raspberry puree, making sure that it does not touch the sides. Repeat layers, ending with the cake batter.
- Bake for 45-55 mins until a toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack. Dust with powdered sugar.
raspberries, sugar, eggs, vanilla, flour, baking powder, powdered sugar
Taken from recipes-plus.com/api/v2.0/recipes/26516 (may not work)