First make your packets..
10- 12x 12 sheets of foil.(mine ended up pretty big, I think next time I might make 12 packets)
Fold each sheet into quarters
Press in the shorter sides
then fold them back tightly.
Remove the jar and set the molds on a shallow cookie sheet.
Spray them generously with non stick cooking spray.
Cake:
3 cups gluten free flour (see below for recipe)
2 cups sugar
1/4 cup non fat milk powder (*sub 3 TB sweet rice flour if you are milk free)
1 tsp xanthan gum
2 tsp baking powder
4 egg whites, room temperature
2/3 cup water
1 TB quality vanilla extract
For the cake:
In a large bowl combine the flour, sugar, milk powder, xanthan gum and baking powder. Mix well and set aside.
With a mixer beat egg whites until stiff add vanilla and mix well.
Add water to the flour mixture and mix well(I found kneading it with my hands made it easier)
Then switching to a paddle attachment add the flour mixture to the egg whites, and beat until completely combined.
Pour batter into prepared molds about 3/4 full(again mine turned out a little on the big side, next time I would do 12 and do 2/3 full) and bake in preheated oven for 30 minutes until a toothpick comes out clean. Keep in mind that GF baked goods dont brown up quite like wheat products.
Remove from oven allow to cool 5 minutes, then remove the foil packets and allow to cool completely on a wire rack.
Filling:
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites, room temp
1/4 tsp cream of tartar
1 tsp quality vanilla extract
( you can replace the above ingredients with 2 cups commercial marshmallow creme if you like!)
2 tsp very hot water
heaping 1/4 tsp salt
1/2 cup shortening
1/3 cup powdered sugar
1 tsp quality vanilla extract
For the filling:
Part 1:
Combine sugar, corn syrup, water and salt in a sauce pan. Heat over high heat.
While that is boiling whip egg whites and cream of tartar to soft peaks on medium heat
Combine salt with hot water and stir until dissolved, set aside to cool
To the marshmallow creme add the coconut oil, powdered sugar and vanilla beat on high until it is nice and fluffy.
Add salt water solution and combine well.
When cakes are completely cool turn over and poke 3 holes with a toothpick in the bottom of each cake, moving them around to create a space for the filling.
and DONE
2 cups fine white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
sift together well and spoon into measuring cup gently and level
No comments:
Post a Comment