I have previously written about my attempts to use lecithin for making sponge without eggs and gluten. Here is another attempt, this time with the aim to creating a sponge that can be rolled. The recipe contains some more water than previously, and I’ve also added some water-binding carbohydrates in the form of Certo freeze powder containing xanthan. (Certo is used for making jams that are not cooked. It contains modified starches and xanthan). I think it makes the cake gets a little more tenacious and do not break so easily. The cake is baked several times, and is taken on the job of both students and colleagues. The conclusion is that the cake falls to everyone’s taste. It ‘s also fun to see that happen to people who either can not tolerate flour or milk present, and yet can eat cake. The recipe is enough for a roll cake that makes about 20 slices of cake. That should be enough for about 10 colleagues, at least.
150 g fine gluten free flour mix (here Schär mix C)
125 g icing sugar
1/2 teaspoon salt
1 tablespoon (10 g) Certo freeze powder (or 1 teaspoon (5 g) xanthan)
1 teaspoon baking powder
1 teaspoon vanilla extract
200 g water
10 g lecithin (available as granules in health food stores)
2 teaspoons (10 g) vinegear 7%
20 g sunflower or canola oil
Preheat oven to 190 gC. Place a baking paper in the bottom of a roasting pan 24 × 36 cm. Add all dry ingredients together in a baking bowl, and mix well. Weigh the water in a measuring jug, add the lecithin and use a handheld blender to mix lecithin evenly with the water. Add the vinegar and mix well. Finally add the oil and continue to blend until you get a milky mixture. Fold the flour gently into the liquid. Pour the mixture into the roasting pan, and spread gently outward, in order to lose the least amount of air. Bake at 190 gC for about 12-14 minutes or until a knife comes out clean the cake. Place a wet kitchen towel on the bench, drag the warm sponge on the baking paper onto the wet towel, and cover the sponge with the roasting pan. Let the cake cool.
Roll Cakes can be filled with either jam or cream, usually butter cream. Here I have made a raspberry butter cream :
80 g frozen or fresh raspberries
5 g (1 children spoon) Certo freeze powder or ¾ tea spoon xanthan
120 g milk-free margarine or softened butter (butter at room temperature)
120g icing sugar
Mix sugar With Certo freeze powder or xanthan. Stir together the berries and add the sugar/Certo mixture. Set aside for 5-10 minutes. Whisk together the margarine and icing sugar until fluffy. Stir in little by little the raspberry jam.
Assembling the cake: Spread 2/3 part of the cream onto the sponge and roll it up from the long side, using the baking paper as a support. Detach the cake from the baking paper using a knife as you roll the cake together. Spread the rest of the cream on top and on the sides of the cake. Cut the cake in appropriate slices before serving.
This cake is gluten-free and egg free. If you use milk-free margarine it is also milk free and vegan. One of my readers, successfully replaced glutenfree flour mix with 100 g maize starch and 50 g finely ground (brown) rice flour.
Blogpost by Anne Spurkland, published on 7 March 2014 English Version 19th March 2014