This lighter then air cake is from Simply Gluten Free. An easy, yet impressive, dessert which never fails!
Gluten free, non-stick cooking spray
8 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
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
A German Pancake is a cross between a soufflé and an omelet – it is a light, airy pancake with sides. Impressive breakfast, with little effort! Serve with powdered sugar, syrup, or fruit with whipped cream.
½ Cup Domata Gluten Free Recipe Ready Flour
½ Cup milk
2 Tablespoons melted butter
1 Tablespoon sugar
¼ teaspoon salt
Fresh fruit of your choice, cut into bite-sized pieces
- Preheat oven to 400 degrees F.
- In a large bowl, lightly beat the eggs with a whisk. Stir in the milk, melted butter, salt and sugar. Add Domata Recipe Ready Flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over mix, to keep the pancake light and fluffy.
- Lightly spray a 9”-11” oven-safe skillet with cooking spray
- Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with fresh fruit and whipped cream just before serving.
Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight. Add chopped pecans to the top as a decorative option.
3 cups Domata Recipe Ready Flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/4 cups canola oil
3 eggs – room temperature
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup shredded coconut
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. Grease and flour a Bundt pan.
2. In a bowl of a stand-up mixer, combine dry ingredients. Use paddle attachment.
3. Add wet ingredients and mix on medium until just blended.
4. Pour batter into prepared pan and bake for about 65 minutes. Remove from oven and allow to cool on racks.
5. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla
until smooth. Evenly spread frosting on cake.
There is a Barvarian Restaurant in our town called the Black Forest, which serves fabulous food. I think this spaetzle recipe rivals theirs! I had never made spaetzle before and was surprised at how easy it was to make. I made this plain but you could easily add herbs or gravy. Wunderbar!
1 1/2 cups Domata Gluten Free Recipe Ready Flour
1/2 cup milk
Extra-virgin olive oil
Bring a large pot of well salted water to a boil over medium heat.
In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
In a large bowl, add the Domata Recipen Ready Flour and make a hole in the Domata Recipe Ready Flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the Domata Recipe Ready Flour. Mix until they are just combined.
Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil. Toss to coat evenly and serve immediately.
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.
- 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
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
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.