BETTY'S EASY GLUTEN FREE SPONGE CAKE
A light and fluffy sponge cake that can be enjoyed by those with gluten issues. Cool and fill with thick whipped cream and rich strawberry jam (my eldest son prefers lemon curd and cream). Be sure to use GLUTEN and WHEATEN FREE Maize Cornflour - not "regular" corn starch (corn flour) and gluten free baking powder. Original...
Provided by Betty Bramanis
Categories Cakes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 375oF/180oC. Grease and line 2 8 inch (20cm) round cake tins.
- 2. Use an electric mixer (I use my mix master) beat the eggs for a full 8-9 minutes. They will become pale and creamy and quadruple in size.
- 3. Add the sugar one tablespoon at a time, this is very important. Do NOT just dump it all in. And continue to beat until the sugar has dissolved (add in the vanilla) and beat for roughly another 5 minutes.
- 4. Using a sifter over a plate, sift the flour 3 times. Finally sift the flour over the egg mixture. Gently fold the flour in.
- 5. Carefully divide the batter between the two pans and bake in the pre heated oven. Bake for 20-22 minutes (do not open the oven to take a peak!) The sponge should springs back with touching and the sides of the sponge should have pulled away from the tin.
- 6. Cool in the tin for 10 minutes. Line a wire rack with baking paper (the top will stick to the rack other wise) and gently turn out.
- 7. Cool completely, cover one half with jam and whipped cream and carefully place the other cake on top. Dust with icing (confection) sugar and serve.
GLUTEN-FREE BISCUITS
Eating gluten free doesn't mean you have to miss out on the classics-for instance, you can still enjoy a traditional breakfast, courtesy of these light and flaky gluten-free biscuits. Made with gluten-free Bisquick™ mix, these simple gluten-free biscuits are easy to make and can be on the table in just 30 minutes. There's no limit to how you can enjoy one of these drop biscuits: serve them as a snack with a scoop of gluten-free jam, use them as a vehicle for your next breakfast sandwich or pair them with your favorite gluten-free entrée. Whatever way you decide to enjoy them, you'll want to bookmark this recipe for future gluten-free baking endeavors.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
- Onto ungreased cookie sheet, drop dough by spoonfuls.
- Bake 13 to 16 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Biscuit, Sodium 300 mg, Sugar 3 g, TransFat 1 g
SPICE CAKE WITH DULCE DE LECHE FROSTING
Packed with cinnamon, sugar, ginger and nutmeg, this flavorful spice cake is perfect for fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 24
Steps:
- Heat oven to 325°F. Grease 3 (8-inch) round pans with shortening; lightly flour. In large bowl, beat 1 1/2 cups butter, 1 1/2 cups brown sugar and 1 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl frequently. Add milk, 1 teaspoon vanilla and eggs. Beat on medium speed 3 minutes, scraping bowl occasionally. Beat in remaining cake ingredients until mixture is smooth and well blended. (Batter will be thick.) Spread about 2 1/2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edges of pans; remove from pans to cooling racks. Cool completely, about 40 minutes.
- Meanwhile, place 16 caramels on microwavable plate. Microwave on High 15 seconds or until softened. Roll each into ball; pinch one side of ball to form acorn shape. Line cookie sheet with waxed paper. In microwavable custard cup, heat 3 tablespoons chocolate chips and shortening on High 45 seconds or until melted; stir until smooth. Dip tops of acorns into chocolate; press one chocolate chip onto top of each acorn for stem. Sprinkle with turbinado sugar. Place on cookie sheet. Let stand until chocolate sets, about 15 minutes.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Beat in dulce de leche and 1 teaspoon vanilla, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time. Add whipping cream and 1/8 teaspoon salt; beat until smooth and spreading consistency.
- Using serrated knife, cut rounded top off each cake layer to make a level surface. Spread about 3/4 cup frosting between cakes layers. Frost top and side with remaining frosting. Place acorns on top of cake. break cinnamon sticks as desired to resemble twigs; place with acorns on cake.
Nutrition Facts : Calories 720, Carbohydrate 104 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 80 g, TransFat 1 g
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