Guest guest Posted January 14, 2008 Report Share Posted January 14, 2008 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2008 Report Share Posted January 14, 2008 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. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2008 Report Share Posted January 14, 2008 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 Quote Link to comment Share on other sites More sharing options...
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