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Monday, September 13, 2010

First Result with Gluten Free Baking

so I tried my hand a some Petit Fours. And to make it "Gluten-Free" I used rice flour for the sponge cake instead of regular flour. I have to say the sponge cake turned out very well.

To make a basic "fat free" sponge cake (fat free meaning without the use of oil or butter), you can follow these basic guidelines:

1 egg = 30 g / 1 oz of Flour and 30 g/ 1 oz of sugar

multipy the ingredients according to the size of sponge cake you need. For the two layers I used in this recipe 9x6 inches, I used 5 eggs.

To make the sponge, separate the eggs, beat the egg whites until stiff, then beat the egg yolks with the sugar until light and fluffy, mix in the flower with a spatula, and then at the end fold in the egg whites.

Spread the mixture evenly on two prepared baking sheets and bake in a hot 400 degree oven for about 5 minutes. Take out of the oven and turn onto a clean dishtowel, that has been lightly dusted with confectioners sugar, cover with the baking sheet and let cool.

While the layers are cooling you can prepare your filling, use either a butter cream, any kind of preserves, mascarpone cream etc. Once the sponge cake is cooled, spread on your filling on one layer, put the second layer on top and chill. After about 30 minutes the filling should be solid enough so you can cut your sponge in small cubes. Cover with icing, or chocolate ganache.

Mine turned out ok, but I still have to work on my decorative skills. Otherwise the sponge turned out great and you couldn't tell it was made with rice flour at all.

This is just my first step with gluten free desserts, so pardon the mess! I keep you updated!

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