WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, June 25, 2013

Gluten Free Raspberry Zinger Cake


dairy free, corn free, nut free, chemical free, color free...


We have had some success with raspberries with Abby and before we find it is a fluke, or her stomach says no more we HAD to make fake Hostess Zingers Abby Style.

I don't have a nifty twinkie pan(yet) so we opted to make 1 GIANT Zinger.


First: You need Raspberry filling. The night before; combine 2 cups of slightly mashed raspberries with 2 cups of granulated sugar. Heat on medium heat for about 4 minutes till foamy and hot. Allow to cool and throw it in the fridge overnight.


Second: Make the sponge cake(we have used this recipe before for the jackfruit jelly roll)

4 eggs
3/4 C. sugar(domino's)
1/4 C. water(filtered)
1 tsp. vanilla(homemade)
1 cup gluten free All Purpose flour
1 tsp baking powder(Hains)
1/4 tsp.salt(pink himalayan)

Preheat oven to 375 degrees and line a 10x15 Jelly Roll pan with parchment paper. Beat eggs until they are yellow and fluffy. Add sugar, then water and vanilla. And the rest of the dry ingredients and mix well. Pour onto a parchment lined 10" x 15" pan. Bake until the cake springs back, approximately 10-12 minutes.


While still hot, roll cake up ( short side ) and allow to cool for 10-15 minutes while rolled. Pick your filling (raspberry jam and marshmallow frosting this time). Gently unroll cake and spread with filling. Roll back up. Allow to cool or place in fridge. Sift corn-free powdered sugar across the jelly roll before serving.

Next:
Filling:
4 egg whites
1 cup sugar(3/4 cup is not as sweet)
1 teaspoon of vanilla extract
dash of salt

Marshmallow Frosting-
4 egg whites plus 1 cup granulated sugar. In double boiler(or pyrex nestled in a pot of boiling water)heat and mix till all sugar is dissolved. Remove from heat and whip on high speed with hand mixer till it foamy add a splash of vanilla extract and a dash of salt. Keep mixing on high(aprox 5-7 minutes of mixing)till thick like marshmallow creme.

Unroll sponge cake and cover with marshmallow creme. Spoon a generous amount of your raspberry jam you made last night on top of creme and spread to cover the creme. Roll up- FYI- if you are heavy handed it will ooze out the sides- don't worry, just get it rollled. I placed in freezer to firm up on a cookie sheet while I made the glaze.

Lastly:
more raspberry jam
lemon juice
plain yogurt
1/2 cup shredded coconut.

Mix equal amounts of raspberry jam and plain yogurt(I use homemade coconut yogurt any works) 2 teaspoons of lemon juice(less or more but this cake is SWEET you want some ZING in your zinger right?) Mix well till smooth. This will be a glaze so pretty thin. Pull roll out of freezer and slather the roll everywhere you see cake. Sprinkle wet glaze with coconut shreds. Throw back in freezer till firm enough(about 20-30)to transfer to serving platter without as much mess or breaking.

Finish with a few fresh raspberries, we used a lot to offset the super sweet- if you can eat more then a slice without your sweet tooth fainting we bow to you! This is one super sweet cake! :-)

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