1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
3 large eggs, separated
1 cup milk
zest of 1 large lemon
5 tablespoons fresh lemon jucie
1 (10oz) package frozen raspberries in syrup (thawed!)
2 tablespoons sugar
1 teaspoon fresh lemon juice
Ok, don’t get scared ladies. This isn’t hard! First start by preheating oven to 350*F. In a large bowl, whisk together flour, salt, and 1/2 cup sugar. Add the egg yolks, milk, zest, and juice to the dry ingredients and whisk until well combined. In another bowl beat the egg whites with an electric mixer until they hold soft peaks. Gradually add the remaining 1/4 cup sugar and continue to beat until really stiff (like cool whip almost!). Add 1/4 of the eggs to the batter and whisk till well combined, then add the remaining egg whites and fold in carefully! (The egg whites make them light and fluffy!) The batter will be thin, but don’t worry. Pour the batter into a lightly oiled shallow baking dish and bake until puffed and golded about 40-45 minutes.
While the cake is in the oven make the sauce! Puree raspberries with the syrup, sugar, and lemon juice in a blender or food processor. Pour the mixture through a strainer! Serve!!!