rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Ingredients

Cake flour
1.75 c (296 g) GF all-purpose flour
0.25 c (32 g) cornstarch

Topping
2 Tbsp + 1.5 tsp granulated sugar
2 Tbsp + 1.5 tsp brown sugar
0.25 tsp cinnamon
3.5 Tbsp melted REFINED coconut oil, still warm
3/8 (123 g) of the cake flour

Cake
0.5 c non-dairy milk
0.5 tsp lemon juice or white vinegar
1 Tbsp plain non-dairy yogurt, applesauce, or mashed overripe banana (optional)
5/8 (205 g) of the cake flour
0.5 c granulated sugar
0.25 tsp baking soda
0.25 tsp xanthan gum
6 Tbsp (3 oz) margarine, softened but still cool
2 large eggs
1 large egg yolk
1 tsp vanilla extract

Equipment

Oven
Sifter (optional)
Scale
8" square baking dish
Stand mixer with paddle attachment
Mixing bowls
Measuring cups and spoons
Spatula
Forks and/or whisks
Knife
Parchment paper (optional)
Cake cutter

Instructions

0) Mise en place. Gather your ingredients and tools. Sift or whisk together the cake flour ingredients. Weigh them and divide BY WEIGHT into 5/8 (235g) and 3/8 (123g) portions. (Sifting adds air, which increases the volume, so you can't just measure by cups.) Whisk the non-dairy milk and lemon juice/vinegar together and let sit to curdle. Microwave the coconut oil for 30 seconds to melt it. Grease the pan with a thin layer of coconut oil or canola oil spray, or line it with parchment paper. Cut the margarine into chunks of about 1 Tbsp. Separate the egg. (The white can be saved for another use or discarded.)

1) Make the topping. Whisk together sugars and cinnamon. Mix in coconut oil. Add cake flour and stir with a fork until the mixture is thick like cookie dough. Set aside to cool to room temperature.

2) Make the cake. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking soda, and xanthan gum. With the mixer running, add the margarine, one piece at a time. Continue beating at medium-high speed until the mixture looks like wet sand, with no visible margarine chunks remaining. Add eggs, yolk, vanilla, curdled non-dairy milk, and optional yogurt or fruit mush; beat at medium-high speed until light and fluffy.

3) Let the batter rest for a full 15 minutes. The xanthan gum and GF flour need to sit and hydrate or the cake will be very dry. While the batter rests, preheat the oven to 325F. For maximum topping crumbliness, or if your kitchen is very warm, stick the topping in the fridge for 5 to 10 minutes (but not longer, or it will solidify completely).

4) Bake the cake. Pour batter into prepared pan. Sprinkle topping evenly over cake. Bake until a toothpick inserted in the center comes out clean or internal temperature reaches 210F, 40–45 minutes.

5) Serve and store. Let cool slightly before cutting. Once the cake is completely cool, cover it tightly with plastic wrap or store the pieces in containers with tight-fitting lids. The cake will keep for about 5 days in the fridge or at room temp.

Sources:
http://bakebakebake.livejournal.com/3831836.html
http://www.kingarthurflour.com/blog/2013/07/26/the-gluten-free-conversion-conundrum/

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