The Great British Bake Off is back on so we get to see Mel and Sue together again – yey, bring back Light Lunch!
For a second year I have decided to challenge myself to make a gluten and dairy free version (and this year – egg free when possible) of each weeks technical challenge.
Gluten Free Angel Food Cake
This cake is naturally dairy free.
The first hurdle I came to was that I don’t have the special cake tin used to make this cake which is never a good start. I improvised by using a 10 inch cake tin with a dariole mould in the centre which might have worked if the tin hadn’t been non-stick! The dariole mould was lower than the sides of the cake tin so this maybe another reason why the cake pulled away from the sides.
I felt unsure about which gluten free flour to use for this recipe as I have never tried Angel Food Cake. As there is so little flour in this cake I decided to use Doves Farm Plain Gluten Free Flour. I also added xanthan gum for luck which I never usually use in my cakes.
125g gluten free plain flour (Doves Farm)
½ teaspoon xanthan gum
300g caster sugar
10 large egg whites
2 lemons, grated zest
1 tablespoon lemon juice
1 teaspoon cream of tartar
½ teaspoon salt
Whipping Soya Cream – to serve
Preheat oven to gas mark 4/ 180°c/ 160°c fan oven.
Sift together the gluten free flour with the xanthan gum and 100g caster sugar.
Weigh the remaining sugar into a bowl.
Measure the cream of tartar and salt onto a dish, add the grated lemon zest.
Squeeze the lemon and put 1 tablespoon into a small bowl. Wipe around your mixing bowl and whisk with the squeezed lemon then wipe with kitchen roll to get rid of any grease.
Separate the eggs and put the whites into your mixing bowl. You can use the yolks to make Mary Berry’s lemon curd. You can substitute the butter in this recipe for dairy free margarine, it may be slightly runnier with this.
Whisk the egg whites until frothy, add the cream of tartar, salt, lemon zest and juice and whisk until it forms soft peaks.
Increase the speed and add the 200g sugar a spoonful at a time to form firm peaks.
Gently add a third of the gluten free flour and fold in. Gently add the rest of the flour and fold in. Try not to bang your bowl.
Spoon into the cake tin and level.
Gently run a knife through the mixture to get rid of any air pockets.
Place into the oven and bake for 45 – 50 minutes, until a knife inserted comes out clean.
Turn the cake tin upside down straight away and rest the edges of the cake tin on something to keep it raised off the worktop.
Leave for at least one hour to cool and set.
Run a knife around the outside and inside edge and tease the cake out of the tin. Leave to cool then decorate.
The gluten free flour worked well in this recipe.
I did attempt an egg free / vegan version but I ended up with a very nice marshmallow!
I used the recipe for egg free meringue from the Orgran website and added cornflour. I’m wondering if it might have been better to used Doves Farm gluten free flour instead.
Egg Free Attempt
90g Orgran No Egg
½ teaspoon citrus pectin
250ml cold water
140g icing sugar
1 teaspoon lemon juice and zest 2 lemons
Preheat oven to 130° (250°F)
Blend Orgran No Egg & pectin together thoroughly while dry, and then add to cold water in mixing bowl.
Mix on high for 5 minutes.
Add vanilla and sugars 1 tablespoon at a time, and continue mixing on high for a further 5 minutes. The foam will increase in volume.
Keep mixing until the mix forms firm peaks.
Gently fold in the lemon juice then the gluten free flour
Spoon into a cake tin with a centre and level.
Bake for 20 – 25 minutes until a knife inserted comes out clean.
Turn upside down straight away and balance on something to keep off the worktop for at least 1 hour.
If you want to make this egg free marshmallow, it will only last about a day as it absorbs any moisture around and goes soggy.