From Daryl aka Avery:
Do you make a mess when you're in the kitchen? I've been trying hard to keep it "clean as I go" because I feel less frantic when I do. Use a bowl, wash it, move on. Well, sometimes that is just not possible. Especially if you don't have the right equipment.
I had a countertop mixer at one time, but I hated the way it wouldn't get the bottom of the bowl contents. I still had to stop it, spoon the bottom, and start up again. I gave up finally and bought a hand mixer. I love my hand mixer.
But there are recipes that really require the countertop version because you need your hands free. This is one of those recipes.
In addition, I used to have an old double boiler. My grandmother's. It was really used and bruised and, in one of my moves (from NC to CT to California), it found its way into the giveaway pile. Oops. I really needed THAT for this recipe, too.
But refusing to be daunted, I winged it (wung it?) - whatever. This cake was a challenge but it was such a tasty result, that I'm thrilled I made it.
I found the recipe in The How Can It Be Gluten-Free Cookbook - a terrific cookbook! The authors give all sorts of tips for why something did or didn’t work for gluten-free items. They like using King Arthur GF all-purpose flour or Bob’s Red Mill GF all-purpose flour. I used my own mixture of sweet rice flour, tapioca starch, and sorghum flour.
Do you make a mess when you're in the kitchen? I've been trying hard to keep it "clean as I go" because I feel less frantic when I do. Use a bowl, wash it, move on. Well, sometimes that is just not possible. Especially if you don't have the right equipment.
I had a countertop mixer at one time, but I hated the way it wouldn't get the bottom of the bowl contents. I still had to stop it, spoon the bottom, and start up again. I gave up finally and bought a hand mixer. I love my hand mixer.
But there are recipes that really require the countertop version because you need your hands free. This is one of those recipes.
In addition, I used to have an old double boiler. My grandmother's. It was really used and bruised and, in one of my moves (from NC to CT to California), it found its way into the giveaway pile. Oops. I really needed THAT for this recipe, too.
But refusing to be daunted, I winged it (wung it?) - whatever. This cake was a challenge but it was such a tasty result, that I'm thrilled I made it.
I found the recipe in The How Can It Be Gluten-Free Cookbook - a terrific cookbook! The authors give all sorts of tips for why something did or didn’t work for gluten-free items. They like using King Arthur GF all-purpose flour or Bob’s Red Mill GF all-purpose flour. I used my own mixture of sweet rice flour, tapioca starch, and sorghum flour.
Note – have a lot of bowls at the ready, plus you’ll want to have all
your ingredients ready ahead of time.
Happy MESSY cooking!
Happy MESSY cooking!
GLUTEN-FREE YELLOW CAKE AND CHOCOLATE FROSTING
The How Can It Be Gluten-Free Cookbook
Serves 10-12
6 ounces white chocolate, chopped
8 tablespoon unsalted butter, cut into 8 pieces
1 ¾ cups plus 2/3 cups King Arthur GF Flour blend
1 tablespoon baking powder
1 ¼ teaspoons xanthan gum
1 teaspoon salt
¼ teaspoon baking soda
4 large eggs, separated
pinch cream of tartar
1 cup sugar
1 ½ tablespoons vanilla extract
2/3 cup sour cream
4 cups frosting
Adjust the oven rack in middle position and heat oven to 325
degrees. Grease two 9-inch round cake pans, line bottom with parchment paper,
and grease parchment.
Microwave chocolate and butter together in bowl at 50
percent power, stirring occasionally, until melted, about 2 minutes. Whisk
mixture until smooth, then set aside to cool slightly. In separate bowl, whisk
flour blend, baking powder, xanthan gum, salt, and baking soda until combined.
Using stand mixer fitted with whisk (I did not have this and
managed), whip egg whites and cream of tartar on medium-low speed until foamy,
about 1 minutes. Increased speed to medium-high and whip whites to soft,
billowy mounds, about 1 minute.
Gradually and ½ cup sugar and whip until glossy, stiff peaks form, 2 to
3 minutes. Transfer to a small bowl.
Return now-empty bowl to mixer, add egg yolks and vanilla,
and whip on medium speed until well blended, about 30 seconds. Gradually add
remaining ½ cup sugar, increased mixer speed to high, and whip until very thick
and pale yellow; about 2 minutes. Reducer mixer speed to medium, add chocolate mixture and sour cream, and
whip until combined, about 30 seconds. Reduce speed to low, slowly add flour
blend mixture, and mix until thoroughly combined, about 1 minute.
Using rubber spatula, stir one-third of whipped egg whites
into batter to lighten. [I used my mixer; the batter was stiff.] Gently fold in
remaining whites until no white streaks remain. Divide batter evenly between
prepared pans and smooth tops. Bake until cakes begin to pull away from sides
of pans and spring back when pressed lightly.
30-32 minutes, rotating pans halfway through baking.
Let cakes cool in pans on wire racks for 10 minutes. Run knife around edges of cakes to loosen.
Remove cakes from pans, discard parchment, and let cool completely on rack,
about 1 ½ hours. Cake layers can be wrapped tightly in plastic wrap and stored
at room temperature for up to 1 day.
Place 1 cake layer on platter and spread with 1 ½ cups
frosting evenly over top using small spatula or butter knife. Top with second
cake layer, press lightly to admire, then spread remaining 2 ½ cups frosting
even over top and sides. Serve.
Creamy Chocolate Frosting
This is not too sweet. It is quite “loose”. And it was
difficult to make because I didn’t have the proper bowl to put on top of
simmering water. But it still worked and tasted flavorful.
I also didn’t make the whole recipe. I cut it in half and
only frosted half the cake.
Again, have all the ingredients ready right at the start.
2/3 cup sugar
4 large egg whites
pinch salt
24 tablespoons (3 sticks) unsalted butter, cut into 24
pieces and softened
12 ounces bittersweet chocolate, melted and cooled (I used 2
cups chips)
1 teaspoon vanilla extract
Combine sugar, egg whites, and salt in bowl of stand mixer;
place bowl over pan of simmering water. Whisking gently but constantly, heat
mixture until slightly thickened and foamy and it registered 150 degrees on a
candy thermometer, 2 to 3 minutes.
Place bowl in stand mixture fitted with whisk. Beat mixture
on medium speed until it has consistency of shaving cream and has cooled
slightly, about 5 minutes. Add butter, 1 piece at a time, until smooth and
creamy. It might look curdled after half of butter has been added; it will
smooth out with additional butter.
Once all butter is added, add cooled melted chocolate and
vanilla and mix until combined. Increase speed to medium-high and beat until
light and fluffy, about 30 seconds, scraping beater and sides of bowl with
spatula as necessary. **If frosting seems too soft after adding chocolate,
chill it briefly in refrigerator, then rewhip until creamy.
Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
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Thank you for the gluten free cake recipe! The chocolate frosting looks good.
ReplyDeleteJen, it is really tasty. It is a tad thin, but I like it that way, almost like a ganache. I kept leftovers in the fridge. It's hardened, but warms in the microwave easily. Good for topping ice cream. ~ Daryl
DeleteI would love a piece of that for breakfast--my favorite combination! I wonder if anyone else has the secret for getting the bottom of the bowl mixed in with a stand mixer? the same thing happens to me!
ReplyDeleteSo I'm not the only one?? Ha! I thought I was being punked. LOL ~ Daryl
DeleteI think yellow cake with chocolate frosting is the quintessential cake. It used to be my birthday cake choice as a kid.
ReplyDeleteMe, too, Libby, which is why I decided to attempt it from scratch. I was so pleased with the outcome! ~ Daryl
DeleteDaryl, have you ever thought of putting together your own cookbook of your favorite gluten-free recipes? You do such a great job of detailing them on this blog, and your pictures are always really great! I really think you should consider it :-)
ReplyDeleteNicole, you are so sweet. I've considered it, but I wouldn't have a clue how to get started other than self-publishing it. I think the ones that make cookbooks are "real" chefs. No? Hugs to you for the suggestion!
ReplyDelete~Daryl
You've done so well with Girl on the Run that I really think you should keep it on the back burner/bucket list. Hugs back and happy weekend! :-)
ReplyDelete