31 October 2008
Daring Bakers October Challenge and cake
Last Friday we celebrated a friends birthday by having a gluten free pizza night followed by a trip to the Spiegeltent. The pizza recipe used was this months Daring Bakers Challenge. The recipe can be found here. Seeing as it was a birthday party there had to be cake. The birthday girl's favourite cake is apparently a lemon cake with a lemon curd filling and whilst I have a recipe for a similar cake, coconut cake with lemon curd filling, she can't have coconut. So I did some googling and adapted the following from one found on insert random website here.
2 cups Gluten Free flour – make sure it isn't too heavy, otherwise it won't rise as well
1 ½ cups sugar
1 Tb baking powder
1 tsp salt
½ vegetable oil
7 eggs, separated
¾ cups lemon juice
2 tsp grated lemon rind
½ tsp cream of tartar
Preheat the oven to 170ºC.
In a mixer, whisk together the flour, sugar, baking powder and salt. Make a well in the center and add the oil, unbeaten egg yolks, lemon juice and zest. Beat on low speed until blended then turn the mixer to high and beat for 5 minutes.
In a large bowl, beat the egg whites and the cream of tartar until stiff.
Gently fold the batter into the egg whites until just blended
Pour into a large ungreased ring tin. If yours doesn't have feet then make sure you have a bottle around when it comes out of the oven. Ideally the tin would also have a removable base.
Bake for at least 65 minutes. Do NOT open the oven door until 55 minutes has past otherwise it will deflate. Mine too an hour and a half, turned after an hour and 10 minutes. My oven is old and fanless :-(
Remove from oven and immediately invert onto the feet. If using the bottle method, put the bottle through the hole. This is so the cake doesn't deflate whilst cooling. Let it cool until completely cold then run a knife around the edges to loosen it.
Dust with copious amounts of icing sugar and serve!!
Apparently, this gluten free cake tastes like real cake.
The pizza tasted fantastic!!! There were concerns about ending up with hockey pucks so some bases were obtained for a pizza shop as well as the phone number of the local gf pizza place. I left the dough in the fridge for two and a half days and was concerned that it wasn't rising like everyone elses was. This is possible due to there being no gluten in the bases.
Tossing was not an option. Instead they got pushed and prodded into a rough circle before being topped with everything from the traditional to the dessert. The dessert pizza was served before cake and was a base of nutella with sliced bananas and slivered almonds. After a trip to the oven they were topped with freshly sliced strawberries. Om nom nom nom.