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Custard Cake

 

 

Cake:

 

250 g (8 3/4 oz) dairy-free margarine

1 cup sugar

4 tsp egg replacer powder

1/4 cup water

1/4 cup silken tofu

300 g (10 1/2 oz) 'Tofu Sour Cream' (see below)

1 1/3 cups brown rice flour

2/3 cup potato starch

4 tsp GF baking powder

1 tsp xanthan gum

1 tsp GF vanilla extract (essence)

1/4 cup soy milk

 

 

Tofu Sour Cream:

 

300 g (10 1/2 oz) silken tofu

pinch salt

6 tsp lemon juice

1 tsp apple cider vinegar

 

 

Custard:

 

1/3 cup cornflour (cornstarch)

1 cup soy milk

270 ml (9 fl oz) can coconut milk

110 g (1/3 cup) jar pumpkin or sweet potato baby food (for colour)

6 teaspoons sugar

6 teaspoons maple syrup

2 teaspoons vanilla extract

 

 

To Decorate :

 

icing (powdered/confectioners) sugar

 

 

Make Custard:

 

1. In a small bowl, mix cornflour/starch with a little of the soy milk

to make a smooth paste. Thin slightly with a little more soy milk.

 

2. In a saucepan, heat remaining soy milk, coconut milk, baby food,

sugar, maple syrup, and vanilla until almost boiling. Remove from heat.

 

3. Briskly stir in cornflour/starch mixture.

 

4. Return to heat and simmer for 30 to 60 seconds, stirring

constantly, until thickened. Cover with baking paper/parchment

touching the surface of the custard to prevent a skin forming. Set aside.

 

 

Make Cake:

 

1. Preheat oven to 180 C (356 F).

 

2. Grease a 23 to 25 cm (9 to 10 " ) bundt (kugelhupf) pan and dust

lightly with potato starch.

 

3. Whisk together all 'Tofu Sour Cream' ingredients, set aside.

 

4. Cream together margarine and sugar.

 

5. Whisk together egg replacer powder and water until fluffy. Add to

margarine and sugar along with 1/4 cup silken tofu and beat until smooth.

 

6. Mix in 'Tofu Sour Cream'.

 

7. Sift together brown rice flour, potato starch, baking powder and

xanthan gum. Fold into 'cream' mixture.

 

8. Stir in vanilla and soy milk.

 

9. Spoon just under 1/3 of the cake mixture into the pan, cover with

half the custard, then 1/2 remaining cake mixture, rest of the

custard, and finally the rest of the cake mixture.

 

10. Bake for 50 to 60 minutes, or until a skewer inserted comes out clean.

 

11. Allow to stand in pan for a few minutes before turning out onto a

wire rack to cool.

 

12. Dust with icing sugar.

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wow, this sounds great!

 

On 14 Jan 2008, at 14:26, Kim wrote:

 

> Custard Cake

>

> Cake:

>

> 250 g (8 3/4 oz) dairy-free margarine

> 1 cup sugar

> 4 tsp egg replacer powder

> 1/4 cup water

> 1/4 cup silken tofu

> 300 g (10 1/2 oz) 'Tofu Sour Cream' (see below)

> 1 1/3 cups brown rice flour

> 2/3 cup potato starch

> 4 tsp GF baking powder

> 1 tsp xanthan gum

> 1 tsp GF vanilla extract (essence)

> 1/4 cup soy milk

>

> Tofu Sour Cream:

>

> 300 g (10 1/2 oz) silken tofu

> pinch salt

> 6 tsp lemon juice

> 1 tsp apple cider vinegar

>

> Custard:

>

> 1/3 cup cornflour (cornstarch)

> 1 cup soy milk

> 270 ml (9 fl oz) can coconut milk

> 110 g (1/3 cup) jar pumpkin or sweet potato baby food (for colour)

> 6 teaspoons sugar

> 6 teaspoons maple syrup

> 2 teaspoons vanilla extract

>

> To Decorate :

>

> icing (powdered/confectioners) sugar

>

> Make Custard:

>

> 1. In a small bowl, mix cornflour/starch with a little of the soy milk

> to make a smooth paste. Thin slightly with a little more soy milk.

>

> 2. In a saucepan, heat remaining soy milk, coconut milk, baby food,

> sugar, maple syrup, and vanilla until almost boiling. Remove from

> heat.

>

> 3. Briskly stir in cornflour/starch mixture.

>

> 4. Return to heat and simmer for 30 to 60 seconds, stirring

> constantly, until thickened. Cover with baking paper/parchment

> touching the surface of the custard to prevent a skin forming. Set

> aside.

>

> Make Cake:

>

> 1. Preheat oven to 180 C (356 F).

>

> 2. Grease a 23 to 25 cm (9 to 10 " ) bundt (kugelhupf) pan and dust

> lightly with potato starch.

>

> 3. Whisk together all 'Tofu Sour Cream' ingredients, set aside.

>

> 4. Cream together margarine and sugar.

>

> 5. Whisk together egg replacer powder and water until fluffy. Add to

> margarine and sugar along with 1/4 cup silken tofu and beat until

> smooth.

>

> 6. Mix in 'Tofu Sour Cream'.

>

> 7. Sift together brown rice flour, potato starch, baking powder and

> xanthan gum. Fold into 'cream' mixture.

>

> 8. Stir in vanilla and soy milk.

>

> 9. Spoon just under 1/3 of the cake mixture into the pan, cover with

> half the custard, then 1/2 remaining cake mixture, rest of the

> custard, and finally the rest of the cake mixture.

>

> 10. Bake for 50 to 60 minutes, or until a skewer inserted comes out

> clean.

>

> 11. Allow to stand in pan for a few minutes before turning out onto a

> wire rack to cool.

>

> 12. Dust with icing sugar.

>

>

>

 

 

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I must say it is very yummy and even the non-vegan, non-GF relatives

enjoyed it too :)

 

 

, Alice Leonard

<alice wrote:

>

> wow, this sounds great!

>

> On 14 Jan 2008, at 14:26, Kim wrote:

>

> > Custard Cake

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