Post by Charlie on Mar 16, 2014 17:08:07 GMT
Birthday Cake.
birthday cake by charliearnold, on Flickr
Dairy and wheat free. Starch: 26g for whole cake (according to CronOmeter.)If OK with dairy add a little cream to make it richer.
This is completely flour free and really easy to make. It is actually a recipe for a chocolate log (swiss roll) but it seems to also work as a cake slice on its own too.
5 oz/ 150g glucose powder
6 large eggs, separated
2 oz / 50g cocoa powder.
1. Preheat oven to gas 8, 350F, 180C.
2. Oil and line with greaseproof paper a tin approx 11 ½ x 7 inches (29 x 18cm) and 1 inch (2.5cm) deep for swiss roll, or 2 x 7" tins.
3. Place the egg yolks in a basin and whisk until they start to thicken.
4. Add the sugar and continue to whisk until the mixture thickens slightly but not too thick.
5. Mix in the cocoa powder, it will go quite thick at this stage, if too thick add a little water. (Glucose powder can make it drier than normal sugar.) If OK with dairy then add about 4 tbsp cream (I use lactofree).
6. In a separate bowl and with clean whisk beat the egg whites until soft peak stage. Add to the cocoa mix.
7. Carefully cut and fold the egg whites into the chocolate mix then pour into tin by working your way around the bowl with a spatula, slice down the centre then scrape round a bit of the outside turning the bowl round 90 degrees each time until all blended. This keeps the air in the mixture nicely.
8. Bake the cake in the centre of the oven for 20 to 25 minutes until springy and puffy.
9. Remove from oven and leave to cool in the cake tin, (it will shrink a bit, this is normal).
10. When cold turn out, remove greaseproof paper and use as you wish. If making a swiss roll with it then turn out onto an oblong of greaseproof paper dusted with glucose powder, fill with whipped cream or butter icing and roll up slowly. Or use as a slice of cake on its own as above, with safe fruit, cream it you can tolerate. Very versatile.
To make "icing sugar" out of glucose powder or fructose sugar put required amount in a food blender and blitz for a few minutes. Then sprinkle over the cake with a sieve or shaker.
birthday cake by charliearnold, on Flickr
Dairy and wheat free. Starch: 26g for whole cake (according to CronOmeter.)If OK with dairy add a little cream to make it richer.
This is completely flour free and really easy to make. It is actually a recipe for a chocolate log (swiss roll) but it seems to also work as a cake slice on its own too.
5 oz/ 150g glucose powder
6 large eggs, separated
2 oz / 50g cocoa powder.
1. Preheat oven to gas 8, 350F, 180C.
2. Oil and line with greaseproof paper a tin approx 11 ½ x 7 inches (29 x 18cm) and 1 inch (2.5cm) deep for swiss roll, or 2 x 7" tins.
3. Place the egg yolks in a basin and whisk until they start to thicken.
4. Add the sugar and continue to whisk until the mixture thickens slightly but not too thick.
5. Mix in the cocoa powder, it will go quite thick at this stage, if too thick add a little water. (Glucose powder can make it drier than normal sugar.) If OK with dairy then add about 4 tbsp cream (I use lactofree).
6. In a separate bowl and with clean whisk beat the egg whites until soft peak stage. Add to the cocoa mix.
7. Carefully cut and fold the egg whites into the chocolate mix then pour into tin by working your way around the bowl with a spatula, slice down the centre then scrape round a bit of the outside turning the bowl round 90 degrees each time until all blended. This keeps the air in the mixture nicely.
8. Bake the cake in the centre of the oven for 20 to 25 minutes until springy and puffy.
9. Remove from oven and leave to cool in the cake tin, (it will shrink a bit, this is normal).
10. When cold turn out, remove greaseproof paper and use as you wish. If making a swiss roll with it then turn out onto an oblong of greaseproof paper dusted with glucose powder, fill with whipped cream or butter icing and roll up slowly. Or use as a slice of cake on its own as above, with safe fruit, cream it you can tolerate. Very versatile.
To make "icing sugar" out of glucose powder or fructose sugar put required amount in a food blender and blitz for a few minutes. Then sprinkle over the cake with a sieve or shaker.