Friday, July 8, 2011

Gluten, Lactose and Egg Free Strawberry Cream Cake




Another cake for Trond, I'm getting good at this.  This cake is totally allergen free while still remaining light.  It's low in fat and quite yummy considering.  It's a perfect summer cake that everyone can eat.  It may seem a bit 'off ' to people who aren't accustomed to the texture of gluten free food, but it's easily ignored.  




Simple, relatively healthy cake with minimal effort and a lot of show.  Can't beat it :)


Lactose/Gluten/Egg Free Sponge Cake 

6oz. Gluten Free Self Raising Flour OR Plain Gluten Free Flour
1 teaspoon Baking Powder (self raising) OR 3 teaspoons Baking Powder (plain)
2.5 oz Milk Free Butter or Margarine
2 oz. Sugar
1 Tablespoon Golden Syrup
1 teaspoon Vanilla Extract 
 2 heaping teaspoons Powdered Egg Replacer
1/2 Cup plus 2 Tablespoons Lactose Free Milk

 Preheat oven to 350F/175C.  Grease and Flour one 8 inch cake pan.

Sift together the flour, baking powder and egg replacer.  In a separate bowl, beat together the butter, sugar,  vanilla extract and golden syrup.  Alternate adding the flour and milk, starting and ending with flour.  Beat until smooth and add to pan.  Bake 17 - 20 minutes until they test clean.  Cool in pan 15 minutes then turn out and cool completely.

*I suggest making this cake in two separate batches*



Lactose Free Stabilized Whipped Cream 

2 Cups Vegetable Based OR Lactose Free Whipping Cream
1/4 Cup Powdered Sugar, sifted
1 Vanilla Bean, seeded
2 teaspoons powdered OR 2 Sheets Gelatin
2 Tablespoons Cold Water


Put gelatin and water in a small saucepan,  let it sit until soft, about two minutes.  Heat over medium heat and stir constantly just until gelatin is dissolved.  Cool a few minutes, be sure not to let it set.  

While the gelatin is cooling, add cream, powdered sugar and vanilla seeds to a mixer bowl.  Whisk on low speed and slowly add in gelatin.  Whisk on high speed until thick.  This will now stand up to room temperature without melting or weeping and will keep for days.


 Simple Syrup 

1/4 Water
1/4 Cup Sugar

Combine in a small saucepan and bring to a boil.  Boil one minute or until sugar is dissolved.  Cool.


Assembly 

Place bottom layer of cake on whatever you are assembling the cake on.  Brush generously with simple syrup and let it soak in.  You can even do this step the night before.

Layer cake with fruit or berries however you would like, then top with cream.  Add second layer, top with cream and more berries.   Done.

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