Gluten-free sponge cake

Gluten-free sponge cake

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I’d like to make it clear beforehand that I’m not a pastry chef, so I am only sharing my own experience. 😊
Many people say they can’t bake a sponge cake. The oven is not right, the dough overbakes, it stays raw in the middle, it collapses, and so on. I was that person for a long time. I’ve read all kind of instructions, anything I found, but to no avail. Until I remembered that my grandmother didn’t bother with measuring much, she only needed a tablespoon. 🥰
When I found out I had celiac disease, I wondered if gluten free flour would work? 😊 As I found out later, it did. 😊As a child, I thought my Grandmother halved the number of eggs and mixed water into the dough to save money. Now I know that this is the easiest way to make cake that is soft and springy, that you can easily roll and cut. 💗

Ingredients:

6 whole eggs
6 tablespoons cold water
12 tablespoons granulated sugar
12 tablespoons gluten-free cake flour

Preparation:

I opened the eggs and placed them into the mixer. Yes, yolks and whites at the same time. Then I set it to the highest speed. In the meantime, I lined the pan – the one that came with the oven – with baking paper. I set the oven to 180 ℃. This is important because when the raw dough is ready, you have to put it in the hot oven immediately, you can’t wait for it to warm up.

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I put cold water in a glass. If it’s not cold enough, put an ice cube in it. When the eggs were nicely blanched and became at least three times their original volume and the cream was solid enough, I added 6 tablespoons of water to the 6 eggs, while still running the mixer.

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I stirred for a few more minutes to mix the water with the eggs. I now added 12 tablespoons of granulated sugar while the mixer was running continuously.

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I stopped the machine for a moment, stuck my finger in the egg cream. It didn’t change the shape on my finger, it stayed the same as when I took it out of the bowl, so it was pretty firm. I quickly turned the machine back on, this time on the lowest setting. I spooned in 12 spoonful of gluten free flour. I left the machine on for just a few more moments and I was ready to go.

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You can clearly see on the mixer whisk that the dough does not flow. It didn’t spread out in the bowl either, it kept its shape. It should look like this. If it doesn’t, it’s not fluffy enough and the sponge is not the way you want it.

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I quickly transferred the dough from the mixing bowl to the baking pan, smoothed it out and it was ready to go into the oven.

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I baked it for 20 minutes. Do not open the door in the meantime. If I had baked the cake at a higher temperature, it would have dried out and become more difficult to shape. The outside would have baked, but the inside might stay raw.

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The point of sponge cake is to be airy, light and soft after baking. I took it out hot. It stuck a little to the edge of the baking pan, so I cut around it with a sharp knife. Then I pulled it onto kitchen towels together with the baking paper.

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When it was cool, I turned it over and peeled off the baking paper in one easy motion. The pastry was ready to be filled with anything.

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Then I cut it into three equal pieces, and I layered the pieces on top of each other, filling with cream in between. It tasted so delicious! I will share this recipe next time, because it’s worth trying.

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Keep an eye on this recipe because this is a basic one, I will show you many more times what you can use this sponge cake batter for.

It’s quite difficult to describe and explain a recipe like this. If you get stuck somewhere, if something is not clear, feel free to ask! 😊

Gluten and lactose free sponge cake roll

Gluten and lactose free sponge cake roll

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With 4 children, I didn’t always have time to bake cakes for the kids, as much as I wanted to. So I collected recipes of cakes that they really liked and that were quick to make. The sponge cake dough is great to use in a variety of ways, this one was their all time favourite. If nothing else, I put jam on the dough, rolled it up and sliced it with great glee. 😋 I’ll put together another blog post later on what other fillings you can use to fill this simple sponge cake dough.
But for now, let’s see the recipe of the world’s simplest cake. 😉

Ingredients

4 whole eggs
4 tablespoons cold water
8 tablespoons sugar
8 tablespoons gluten-free flour or rice flour

Preparation

I used a tablespoon to measure the sugar and gluten-free flour into a separate bowl. The water must be cold.

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I put the four eggs into the mixer and whisked on the highest speed until stiff. Then I added the 4 spoons of cold water. Make sure the water is really cold, otherwise the beaten eggs will collapse. I stirred a little longer to mix the water with the beaten egg.Sponge cake roll2Sponge cake roll3

Meanwhile, I lined a large baking pan with baking paper. I preheated the oven to 180 degrees Celsius and placed a small bowl full of water at the bottom of the oven. The humidity it produces makes the cake looser and lighter, which is often not the case for gluten-free cakes.

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I added the sugar with a spoon. Note that, the water doubled the amount of batter, so I needed to add 8 spoonfuls of sugar to the beaten egg.

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I turned the mixer down to the lowest setting and added the 8 spoonfuls of gluten-free flour to the heavy sugared egg whites. You can use bread flour, cake flour, rice flour, all of which make great cookie dough.

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I poured the batter into the baking pan in quick movements and placed it in the preheated oven for 20 minutes. Do not bake at a higher temperature as it will make the cookie dry and it will break easily.

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I laid a clean tea towel on the kitchen counter and turned the hot dough out onto it.

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I carefully rolled up the hot dough with the kitchen towel. I set it aside to cool until needed.

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I carefully unrolled the dough from the kitchen towel before filling.

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I just got a jar of jam from the pantry and spread it on the dough. I carefully rolled it up.

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I cut it with a sharp knife to the desired thickness and sprinkled the top with icing sugar.

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Enjoy!

Gluten and lactose free cottage cheese pie

Gluten and lactose free cottage cheese pie

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Do you have 5 minutes? Well, more like 10, because the oven needs to warm up. 😊 I used cottage cheese, but you can also use ricotta which I think you can get in every country in the world. 😊

Ingredients

  • 500 grams of lactose-free cottage cheese
  • 330 g lactose-free sour cream or vegetable yoghurt
  • 100 grams soft lactose-free butter
  • 6 eggs
  • 90 grams gluten-free flour
  • 100 grams of sugar
  • 12 gram packet of baking powder

Preparation

I prepared the ingredients, measured the butter and let it soften in the open air. I lined the pan with baking paper, turned the oven on to warm it up while I mixed the cake ingredients.

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I measured the ingredients into a bowl and mixed them with a mixer.

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I put it in a preheated oven at 180 degrees Celsius for 45 minutes. The baking time depends on the oven, check the dough while baking to make sure it stays soft and doesn’t dry out.

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The cake is not too sweet, while it’s soft and light. If you prefer it sweeter, sprinkle it with a thick layer of icing sugar. It can also be served with seasonal fruit. 😋

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Enjoy! 

Cottage cheese tart with dill, gluten and lactose free – Kapros túrós lepény glutén- és laktózmentesen

Cottage cheese tart with dill, gluten and lactose free – Kapros túrós lepény glutén- és laktózmentesen

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A true traditional cake is the cottage cheese tart with a dill. In Hungary, the recipe is often passed down from mother to daughter, a recipe that the mother learned from her grandmother. And where does it come from? Who knows. 😊 Every family has its own recipe for cottage cheese and dill tart, and it’s theirs alone.

I used to make a lot of them, until one day my older daughter said she didn’t want any of those grass-tarts. 🙄😂🙈 That was a long time ago, because she was maybe 5-6 years old at the time. I just remembered, much to my dear husband’s delight, how much this cake has been missing from the family table for the last few decades. 💗

Dill cheesecake can be considered a distant relative of English cheesecake: the light, baked cottage cheese layer is as creamy as its American relative, while the dill will be lush and fresh in its overall effect.

Please take this simple yet special cake from Hungary with love.

Ingredients

For pasta:
150 grams of gluten-free bread flour
80 grams of lactose-free margarine
1,5 tablespoons of sugar
10 g fresh gluten-free yeast
a little salt
5-6 tablespoons of lactose-free yoghurt

Cottage cheese layer:
500 g lactose-free cottage cheese
a little salt
30 g soft lactose-free butter
5 tablespoons of sugar
3 eggs
2 tablespoons rice pudding
2 tablespoons gluten-free flour
1 small bunch dill

Top with:
1 tablespoon of lactose-free yoghurt

Preparation

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To make the dough, I mixed the flour, sugar, salt, yeast and margarine in a bowl.

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Then I kneaded enough yoghurt into it to make the dough come together but remain soft, because it’s gluten-free. If you knead a nice malleable dough it will be very stiff after baking. Because of this, you need to make it soft.

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I lined a baking pan with baking paper.

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I spread the soft dough evenly in the pan with oiled hands.

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For the filling, I mixed the cottage cheese with salt, sugar and butter until smooth, then added the egg yolks, but put aside half of the third egg yolk.

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I mixed in the rice flour, flour and chopped dill.

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I whisked the egg whites until stiff peaks formed, then gently stirred them into the cottage cheese filling.

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I spread the cottage cheese filling evenly over the dough.

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I mixed half an egg yolk with a tablespoon of yoghurt.

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I spread the cottage cheese filling with the mixture.

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I baked them in a preheated oven at 180 °C for 40 minutes. The cake is nice when the top is browned, so if necessary, bake at a higher heat for a few minutes more.

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I removed it from the pan, but only sliced it after 10-15 minutes of cooling.

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Enjoy!

elvalaszto5

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Igazi békebeli sütemény a kelt tészta-alapú kapros-túrós lepény. Magyarországon sokszor anyáról száll a recept a lányára amit még a nagymamától tanult az anyukája valamikor. És hogy honnan ered? Ki tudja. 😊 Minden családnak meg van a saját túrós kapros lepényreceptje, ami csak az övék.

Régen sokat készítettem, míg egyszer a nagyobbik lányom azt nem mondta, hogy ő olyan füves sütit nem kér. 🙄😂🙈 Ez már nagyon régen volt, mert akkor talán 5-6 éves lehetett. Most eszembe jutott, az én drága férjem nagy örömére, most derült ki, hogy mennyire hiányzott ez a sütemény az utóbbi évtizedekben a családi asztalról. 💗

Az angol sajttorta vagy cheesecake távoli rokonának is tekinthető a kapros túrós lepény: a könnyű, sült túrós réteg hasonlóan krémes lesz, mint amerikai rokona, míg a kaportól üde, friss lesz összhatásában.

Fogadjátok szeretettel ezt a Magyarországról származó egyszerű, de mégis különleges süteményt.

Hozzávalók

Tésztához:
150 gramm gluténmentes kenyérliszt
80 gramm laktózmentes margarin
1,5 evőkanál cukor
10 g friss gluténmentes élesztő
pici só
5-6 evőkanál laktózmentes joghurt

Túrós réteg:
500 g laktózmentes túró
pici só
30 g puha laktózmentes vaj
5 evőkanál cukor
3 tojás
2 evőkanál rizsdara
2 evőkanál gluténmentes liszt
1 kis csokor kapor

Tetejére még:
1 evőkanál laktózmentes joghurt

Elkészítés:

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A tésztához a lisztet, a cukrot, a sót, az élesztőt és a margarint egy tálba összemorzsoljuk.

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Ezután annyi joghurtot gyúrtam hozzá, hogy összeálljon a tészta de lágy legyen, a gluténmentesség miatt. Ha szép formázhatót gyúrunk akkor sütés után nagyon kemény lesz a tészta. E miatt lágyra kell készítenünk.

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Egy tepsit sütőpapírral béleltem ki.

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A tepsiben a lágy tésztát olajos kézzel egyenletesen elosztottam.

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A töltelékhez a túrót sóval, cukorral és vajjal simára kevertem, majd hozzáadtam a tojássárgákat, de a harmadik tojás sárgájának a felét félretettem.

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Hozzákevertem a rizsdarát, a lisztet és az apróra vágott kaprot.

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A tojásfehérjéket kemény habbá vertem, majd óvatosan a túrós töltelékhez kevertem.

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A túrós tölteléket a tésztán egyenletesen elosztottam.

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A fél tojássárgát összekevertem egy evőkanál joghurttal.

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A keverékkel megkentem a túrós tölteléket.

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180 °C fokra előmelegített sütőben 40 percig sütöttem. Akkor szép a sütemény ha megpirult a teteje, igy ha szükséges magasabb hőfokon sütni kell még pár percig.

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A tepsiből kivettem, de csak 10-15 perc hűlés után szeleteltem.

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Jó étvágyat kívánok hozzá!

 

Apple and cinnamon triangles, gluten-free

Apple and cinnamon triangles, gluten-free

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I took one of my old recipe books, and started to make the recipes gluten-free. This was a favorite when we could still eat gluten-containing food. Now I’ve made it gluten-free.

Ingredients

0,5 litre gluten-free flour
1 teaspoon of baking soda
4 eggs
2 dl brown sugar
2 dl oil
2 teaspoons ground cinnamon
4-5 apples
nuts to taste

Preparation

I mixed the flour with the baking soda. I washed the apples, cut out the core and cut them into slightly larger cubes. I mixed the eggs with a mixer until foamy.

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Then I just worked with a wooden spoon, adding the sugar first, then added the oil, slowly dripping it, mixing it all together.

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I mixed the flour into the mixture and finally added the diced apples.

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I mixed it thoroughly and put it in a baking pan lined with baking paper. You could sprinkle the top with chopped nuts and hazelnuts, but we’re allergic to those, so I left them out. I baked it in a preheated oven at 180 degrees Celsius for 30 minutes, however the baking time somewhat depends on the oven itself.

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When still warm, I cut it into triangles and sprinkled the top with cinnamon powdered sugar. It was delicious, not dry, not powdery, more like a succulent cake.

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Enjoy!

Sweet Potato (instead of Carrot) Cake

Sweet Potato (instead of Carrot) Cake

Glutenfree sweet potato cake

Do you know the joke when the little bunny goes into the patisserie and always asks if there is a carrot cake? The end is the same here: there isn’t. Because we are allergic to carrots. However, Easter is coming, so I asked around for advice, then searched for the Carrot cake recipe I haven’t used for 5 years. Now, let’s get rid of gluten and lactose! Be as it may, let’s try it!

My husband has a sweet tooth, according to him everything that is sweet can only be good. My son isn’t that accepting anymore, but when he got his first bite and I heard, “Hmmmm …” that was a really good sign. 🙂

The cake was delicious. And the cream! I didn’t remember how heavenly it was. I think the rich taste and the texture will nicely fit in other cakes as well.

Preparation time: 90 min

Ingredients

250 grams of gluten-free cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons ground cinnamon
0.5 teaspoon ground ginger powder
0.25 teaspoon nutmeg
0.5 teaspoons of salt
180 ml rapeseed oil
4 eggs
300 grams of brown sugar
100 grams of white sugar
125 grams of apple sauce
1 teaspoon vanilla extract
300 grams of grated sweet potatoes

For the cheese-cream frosting

220 grams of lactose-free cream cheese
115 grams of butter
240 grams of powdered sugar
1 pack of vanilla sugar

Preparation

1. I peeled the sweet potatoes, grated them the same way I grated the carrots long ago. I mixed the dry ingredients of the dough.

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Gluten-free sweet potato cake - preparation - grind

2. I whipped the eggs until they became hard and mixed them with the remaining ingredients into a smooth texture and then added the flour mixture as well. I put it in a baking sheet which I lined with baking paper, then I baked it at 180 C (~350 F) for approx. 1 hour. Next time I’m going to take the dough in two and bake them in a baking sheet for pies separately, I think it will be better. The baking time somewhat depends on the oven the needle test shows whether it’s done.

Gluten-free sweet potato cake - preparation - dough
Gluten-free sweet potato cake - preparation - dough
Gluten-free sweet potato cake - preparation - dough

3. While the dough was baking, I prepared the cream. I mixed the butter – which I kept at room temperature beforehand – with the cheese cream until it became smooth. Later I added the sugar and vanilla sugar. I put it in the fridge until use.

Gluten-free sweet potato cake - preparation - cream
Gluten-free sweet potato cake - preparation - cream

4. Once baked but still hot, I cut the dough in half with the help of a thread, to cool it down faster. I put half of the cream on the lower half as a filling, then placed the other half on top.

Gluten-free sweet potato cake - preparation - filling
Gluten-free sweet potato cake - preparation - filling
Gluten-free sweet potato cake - preparation - filling

5. Unfortunately, it’s hard to get gluten-free decorations here. I used to make them from marzipan, but we became allergic to almonds (among other things). So I can only use these little wafer flowers that don’t look great on white cream. My apologies. But if not me, believe my family, that it is absolutely delicious and deserves its place on the Easter
table!

Gluten-free sweet potato cake - preparation - decoration
Gluten-free sweet potato cake  - enjoy


6. I baked the cake for my children again for Easter. I split the dough in two and baked them in two baking sheets for pies for over 40 minutes. The texture of the dough was great, I could shape it easily. The cream was the same because it tasted phenomenal. All the decoration was gluten free, the bunnies were made of fondant and food coloring, the gluten free chocolates were bought in a store.

Enjoy!