Sunday, July 6, 2014

Welcome, guest author Nancy Parra!

Welcome our guest, Nancy Parra!

Best known for writing “…strong stubborn heroes and plucky heroines who aren’t afraid to go toe to toe with them,” (Shelley Mosley, Booklist Magazine), Nancy currently has 3 cozy mystery series -- 
the Gluten-free Baker's Treat Mystery Series and the Perfect Proposal Mystery Series with Berkley, and the Candy Coated Mystery Series with Kensington--a total of 15 books in print. Praise from readers and booksellers made All Fudged Up - by pen name Nancy Coco - a 2013 National Bestseller. Nancy Lives in the Midwest with her Bichonpoo, affectionately known as Little Dog on social media. Nancy loves to hear from readers. Contact her at www.nancyjparra.com 

By the way, Nancy is offering a copy of Murder Gone A-Rye today to one lucky commenter. Remember to leave your email with your comment!!

Take it away, Nancy!

* * *

It’s  July and everyone’s eating fresh and colorful with great summer greens, peppers, tomatoes, carrots, radishes, celery, broccoli, cauliflower, strawberries, blueberries, blackberries and more at the famer’s markets and in gardens.

Toni Holmes, of the gluten-free Baker’s Treat series, loves making gluten-free berry pies and coffee cakes.  If I may, I'd like to ask Toni a couple of questions.

Toni, what is your favorite summer desert?

I love to make gluten-free sponge cake. Then I layer it in glass dishes with blue berries, blackberries and strawberries, whipped cream, cake, more berries, more cake and whipped cream on top.



Is whipped cream gluten-free?

You can make your own to ensure that it is not made in a facility that processes other foods that contain gluten. It’s simple. Buy organic whipping cream – a pint will do. Be sure and get it as cold as possible. The colder it is the faster it whips. I like to put my beaters and the bowl in the freezer for ten minutes before I make the cream to help keep it cold and light. As the cream starts to form peaks add sugar. I like organic pure cane sugar. Usually a tablespoon per cup of cream is enough. For a faster smoother sweet, you can use confectioners’ sugar – I recommend pure cane sugar. Many people who have celiac or gluten sensitivity also have a corn sensitivity so cane sugar is best.  Serve immediately.

Will you share your sponge cake recipe?

Sure - this is my Grandmother’s recipe modified to be Gluten-free.


SPONGE CAKE, Gluten-free

Ingredients:

6 large eggs, separated
½  cup sifted tapioca flour
½ cup sifted all purpose gluten-free flour
¼  teaspoon baking powder
¼ teaspoon salt
1 cup (200 grams) granulated white pure cane sugar (divided)
1 teaspoon gluten-free vanilla (or vanillin)
2 tablespoons water
Zest of orange (outer skin) Approximately 1 tablespoon
3/4 teaspoon cream of tartar

Preheat oven to 350. You will need an ungreased ten-inch tube pan.

Separate the egg yolks from the whites. Cover and let rest for 30 minutes until they are room temperature.

In a medium bowl mix the flours, baking powder and salt. Set aside.

Place the egg yolks and 2/3 cup of sugar in a large bowl and beat until thick and light – at least three minutes. Mix in water, vanilla and orange zest. Set aside.

In clean bowl with clean cold beaters, whip the egg whites until foamy. Add the cream of tarter and beat to soft peaks. Slowly add 1/3 cup of sugar until stiff peaks form.

Sift the flour mixture over the egg yolk mixture-1/3 at a time until combined. Gently fold in the egg whites until the batter is a uniform yellow color. Pour into pan.

Bake 25-30 minutes until a toothpick inserted comes out clean.  Remove from heat and immediately invert the cake. Allow to cool completely before removing from the pan. About 1 hour.

Slice and layer with berries and whipping cream. 




Enjoy!



So what is your favorite dessert with whipped cream??


PS  Don't miss the first in my new series, a Perfect Proposals Mystery.  Engaged in Murder debuted in June! 



46 comments:

  1. Fresh assorted berries with sweetened whipped cream. Servedogmom@yahoo.com

    ReplyDelete
    Replies
    1. Hi -
      I agree - nothing beats just berries and whipped cream. Thanks for commenting.
      Cheers, Nancy

      Delete
  2. I like home made chocolate mousse, which is naturally gf, with a dollop of cream on top. Haven't made it in years though. it would be lovely with this cake layered like a trifle. Thanks! jenniferbyerschambers@yahoo.com

    ReplyDelete
    Replies
    1. Hi Jennifer,
      Oh, chocolate mousse would make a heavenly trifle. Thanks!
      Cheers, Nancy

      Delete
  3. Fresh berries or pies with whipped cream.
    rjprazak6@gmail.com
    Becky Prazak

    ReplyDelete
    Replies
    1. Hi Becky,
      I do love a really fresh berry pie with whipped cream. Blueberry comes to mind. Do you have a favorite?
      Cheers, Nancy

      Delete
  4. I have yo admit that when I think of whipped cream, the first thing that comes to mind is pie!!

    ReplyDelete
    Replies
    1. Hi Kathy,
      Pie is perfect, isn't it? :)
      Cheers, Nancy

      Delete
  5. This looks heavenly, Nancy. Thanks for sharing with our MLK audience. We just got blueberries on sale at two for one so this would be the perfect cake to make to serve with them!

    ReplyDelete
    Replies
    1. Hi Peg,
      Thanks for having me! I love this cake with blueberries. But I'm partial, I grew up next to a blueberry farm. :)
      Cheers, Nancy

      Delete
  6. Replies
    1. Hi Sue,
      I've been told Bobby Flays trifle is fabulous.
      Cheers, Nancy

      Delete
  7. Thanks for the excellent recipe, Nancy. Looks wonderful. I am sending my GF friends to you post. I am looking forward to your book too.

    Hugs,.

    MJ/aka Victoria Abbott

    ReplyDelete
    Replies
    1. Hi MJ,
      Thanks! I love your books. You've given me hours of good reads.
      Cheers, Nancy

      Delete
  8. Strawberries at the peak of the season with fresh whipped cream - none of that fake stuff!
    Really enjoying all your series, Nancy. :-)

    ReplyDelete
    Replies
    1. I agree about the strawberries, Grandma, and thank you!!
      Cheers, Nancy

      Delete
  9. Whipped cream goes with most everything. I love chocolate Clare's with added whipped cream--too decadent !! My grandsons , on the other hand , love all kinds of fruit with tons of whipped cream. They can eat a quart of berries and cream at one time. The best Bart is that they still manage to have all most zero body fat!! My daughter in law need gluten free goodies, so think this series would be fun to read. Ronnalord(at)msn(dot)com

    ReplyDelete
    Replies
    1. Hi Ronna,
      Crazy how those boys can eat so much and stay so slim. :)
      Thanks for the comment.
      Cheers, Nancy

      Delete
  10. Sounds and looks delicious! Thank you for sharing and for the giveaway! :) areewekidding@yahoo.com

    ReplyDelete
    Replies
    1. Hi Robyn,
      Thanks! good luck~
      Cheers, Nancy

      Delete
  11. Beautiful to look and and delicious to eat.
    libbydodd at comcast dot net

    ReplyDelete
  12. Whipped cream makes everything become dessert. yum! Bobbipad at gmail.com

    ReplyDelete
  13. It looks wonderful!

    jenne.turner(at)unt.edu

    ReplyDelete
  14. Strawberry shortcake with lots of whipped cream!
    Dnrocker@yahoo.com

    ReplyDelete
    Replies
    1. Dawn,
      This cake makes a great strawberry shortcake.
      Cheers, Nancy

      Delete
  15. I love whipped cream-sometimes I'll even just have a bowl of whipped cream and sprinkles! I especially love it on a chocolate silk pie-or with fresh fruit...or both!

    cozyupwithkathy at gmail dot com

    ReplyDelete
    Replies
    1. Hi Kat,
      I love chocolate silk pie! I make a great gluten free one. I'll share it sometime.
      Cheers, Nancy

      Delete
  16. My favorite is chocolate fudge pudding!

    ReplyDelete
    Replies
    1. Hi Pink,
      Yum! Sounds perfect. Must go make some.
      Cheers, Nancy

      Delete
  17. yum cake berries with juice soaked into cake and real whipped cream does it for me thanks jeanniedowning@hotmail.com

    ReplyDelete
  18. Cake soaked with the juices and cool whip. Yummy for your tummy

    ReplyDelete
  19. The cake looks yummy! I am going to try it this week!

    Dtk070305@yahoo.com

    ReplyDelete
    Replies
    1. Hi Tracy,
      My grandma would slice it in half lengthwise and fill it with lemon filling and then frost with whipped cream - the cool in fridge for our hour. Yum!!
      Cheers, Nancy

      Delete
  20. Strawberry shortcake and any kind of fruit pie and pudding...well, whipped cream enhances just about anything, doesn't it??

    Pen Mettert
    pmettert@yahoo.com

    ReplyDelete
    Replies
    1. Hi Pen,
      Yes, yes it does. LOL
      Thanks for the comment.
      Cheers, Nancy

      Delete
  21. I enjoy fresh fruit with whipped cream!!!

    cyn209 at juno dot com

    ReplyDelete
  22. chocolate pudding with whipped cream on top. anything with whipped cream on top really.
    dotkel50 at comcast dot net

    ReplyDelete
  23. I use Cool-Whip and it's great on anything including just the spoon!
    kpbarnett1941[at]aol.com

    ReplyDelete
  24. wow love these different recipes for sponge cake. key lime and any kind of fruit. i like peaches best..mardox@consolidated.net

    ReplyDelete