Margarita Cake

Gluten Free Margarita Cake

 Ingredients:

Betty Crocker gluten free yellow cake mix

6 egg whites

1 lime

2/3 cup margarita mix

1/3 cup cooking oil

Preheat the oven to 350°

Prepare a bunt pan by coating it with cooking spray then sifting powdered sugar over the cooking spray.  Turn the pan upside down and tap it gently to release extra sugar.

Wash the lime and zest it (I don’t have a zester so I just use the fine grate on my cheese grater).  I like a lot of zest, so I try to get most of the outside of the lime.

Slice the lime in half and juice it.  Set aside the lime juice and zest.

Place the egg whites in the mixer and beat until they form peaks. 

Add the oil and the cake mix to the egg whites and beat until smooth.

Add the margarita mix and the lime zest & juice.  Beat until combined.  It will foam up, don’t overbeat it and get it into the pan quickly.  Pour it into the prepared bunt pan and put it into the oven.

Bake about 45-50 minutes until the cake is golden brown and springy.

Remove from the oven and cool for 5-10 minutes, then invert it onto a plate to continue cooling.  Serve cooled cake with whipped cream and fresh fruit.

 

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