Archives For cake

Domata Raspberry
Looking for a great summer dessert?  This pudding cake is full of flavor, moist and springy.  And, It is a breeze to make.  I would have taken a picture but it was devoured before I had a chance!  
6 servings
 Ingredients:
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly, plus extra for greasing the pan
¾ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh raspberries
½ cup raspberry jam
1 cup Domata Gluten Free Recipe Ready Flour
1 ¾ teaspoons baking powder
¼ teaspoon Kosher salt
1 large egg
½ cup whole milk
1 teaspoon pure vanilla extract
Directions:
Set a rack in the middle of the oven and preheat the oven to 375ºF. Butter a 9-inch square baking pan.In a small saucepan over low heat, stir together ¼ cup of the sugar, ¼ cup of water, the lemon juice, and cornstarch and bring to a simmer. Add the raspberries and the raspberry jam and cook, stirring, for an additional 3 minutes. Set aside.

In a medium mixing bowl, whisk together the Domata Recipe Ready Flour, baking powder, salt, and the remaining ½ cup of sugar.

In a large mixing bowl, whisk together the egg, milk, melted butter, and vanilla. Add the dry ingredients and stir with a wooden spoon until just combined.

Spread the batter into the baking pan and top with the raspberry sauce.

Bake until a cake tester inserted in the center of the cake just comes out clean, 20 to 25 minutes. Cool in the pan on a cooling rack for 5 minutes and serve.

Gluten Free Lava Cakes

February 13, 2015 — Leave a comment

moltonlavacake

A delicious decadent desert perfect for Valentine’s Day!

Ingredients

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup Domata Gluten Free Recipe Ready Flour
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the Domata Recipe Ready flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

 

Gluten-Free-Flourless-Cake-Roll1

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

strawberry roll cake

This is an impressive and fairly easy dessert.  Light and airy, a great way to use the last of the Summer strawberries!

 

Ingredients

    • Unsalted butter, for pan
    • 8 extra-large eggs, room temperature, separated
    • 1/2 cup granulated sugar
    • 1 1/2 teaspoons pure vanilla extract
    • 1/2 cup Domata Recipe Ready flour
    • 2 teaspoons sifted baking powder
    • 1 pint heavy cream
    • 2 tablespoons confectioners’ sugar, plus more for work towel
    • 1 quart strawberries, washed, dried, and hulls removed

Directions

  1. Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
  2. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add Domata Recipe Ready flour and baking powder; stir until well combined.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
  4. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
  5. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
  6. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
  7. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

 

Domata gluten free pumpkin roll

This was my first attempt at making a rolled cake.  It was surprisingly easy and looks fancy!  The cake is extremely moist and the cream cheese filling adds a nice creamy texture.

 

Ingredients:

Cake:

  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup Domata Recipe Ready  gluten free flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Filling:

  • 8 ounces Cream cheese, softened
  • 4 tablespoons Butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine Domata Recipe Ready gluten free flour, baking powder, spices and salt. Add to egg mixture, mix until just blended. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.

 

 

 

Domata Gluten Free Sponge Cake

 

This was my first attempt at making a Sponge Cake.  It turned out great!  There are so many variations you can make with a sponge cake.  I’m sure I’ll be posting more ways to use this versatile recipe.  Here is a delicious and somewhat impressive way to serve summer berries.

Sponge Cake

Ingredients:

4 Tablespoons butter

2/3 cup sugar

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

pinch of salt

2 Tablespoons sugar

3/4 cup Domata Gluten Free Recipe Ready Flour

Directions:

Preheat oven to 350 degrees.

Butter and flour the cake pan.

Melt the butter and set aside to cool.

Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until mixture is thick and pale yellow.

Beat the egg whites and salt together in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Scoop one fourth of the egg whites over the top of the egg yolk and sugar mixture. Add one fourth of the Domata Gluten Free Recipe Ready Flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, add one third of the remaining flour.  Fold until partially blended, and repeat with half of each, then the last of each and half of the tepid, melted butter. When partially blended, fold in the rest of the butter but omit the milky residue at the bottom of the pan. Do not over mix; the egg whites must retain as much volume as possible.

 

Turn into prepared cake pan, tiling pan to run batter to the rim all around. Set in middle level of preheated oven and bake for 30 to 35 minutes. Cake is done when it has puffed, is lightly brown, and has just begun to show a faint line of shrinkage from the edges of the pan.

For this version, I cut the cake in half, spread macerated berries and whipped cream on the first layer.  Add the second layer and top with more berries.

Domata Tres Leches Cake

 

Note: This sweet Latin American classic provides a lush backdrop for peak-season strawberries. Meant to be made ahead and served chilled, it’s ideal for casual summer entertaining. When strawberries have run their course, try it with peaches and blackberries.

Serves 12

For the cake:

• 1/2 c. butter (1 stick) melted and cooled, plus more for greasing baking dish, divided

• 1 1/2 c. Domata Recipe Ready Flour

• 1 tsp. baking powder

• 1/2 tsp. coarse salt

• 5 eggs

• 3/4 c. sugar

• 1 tsp. pure vanilla extract

For the milk mixture:

• |1 (14 oz.) can sweetened condensed milk

• 1 (12 oz.) can evaporated milk

• 1 c. half-and-half

To serve:

• 1 1/2 quarts strawberries

• Sugar to taste, if desired

• 2 c. heavy cream

• 1/4 c. sugar

• 1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees. Lightly butter a 9- by 13-inch baking pan.

In a medium bowl, whisk Domata Recipe Ready flour, baking powder and salt.

In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high speed until thick and pale, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With rubber spatula, fold in melted butter, taking care to deflate mixture as little as possible.

Pour batter into prepared baking pan, and bake till top is golden and a toothpick inserted in center comes out clean, 20 to 30 minutes, rotating pan halfway through baking. (Note: A metal baking pan may bake cake faster than a glass or ceramic; let your eye and a toothpick be your guide.)

In a medium bowl, whisk together sweetened condensed milk, evaporated milk and half-and-half. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cake sit at room temperature for 15 minutes, then cover with plastic wrap, and refrigerate 4 hours or overnight.

To serve: Hull and slice strawberries. Sweeten with a tablespoon or more sugar if needed, and allow berries to macerate in a little sugar for a few minutes. In a medium bowl, use an electric mixer to beat cream, 1/4 cup sugar and vanilla to stiff peaks. Distribute berries and their juice evenly over cake, then spread whipped cream over the top. (You can do this several hours ahead.) Alternatively, “frost” cake with whipped cream, and serve strawberries on the side.