Strawberry Torte
1 cup GF flour
½ teaspoon xanthan gum
1 ¼ teaspoon GF baking powder
¼ teaspoon salt
½ cup milk
1 ½ cup sugar
1 teaspoon GF vanilla
½ cup butter
4 eggs, separated at room temperature
Filling:
2 cups fresh strawberries cut into slices*
1 cup whipped cream
Preheat oven to 375°. Grease and GF flour two 8 inch cake pans. In a small bowl, combine the GF flour, xanthan gum, baking powder and salt and set aside. Cream ½ cup sugar with the butter until fluffy. Mix in the beaten egg yolks. Mix in the flour and milk slowly, alternating with small amounts of each. Stir in the vanilla and divide between the cake pans. With a clean and dry mixer, beat the egg whites until stiff. Gradually beat in 1 cup of sugar. Spread half of the mixture over each cake. Bake for 25 minutes or until the meringue is lightly browned. Cool completely in pans on wire racks. Mix together strawberries and whipped cream (directions on page 158). Place one cake, with meringue side down and top with strawberry mix. Place the second cake on top with the meringue side up. Refrigerate until serving.
*Can substitute with blueberries, mixed berries or drained pineapple.
Carrot Cake
2 cups sugar
2 cups GF flour
2 teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 cup vegetable oil
½ cup applesauce
4 eggs
3 cups grated carrots
½ cup crushed pineapple (optional)
1 teaspoon GF vanilla
1 cup finely chopped nuts (optional)
1 cup raisins (optional)
Preheat oven to 350°. Grease and GF flour two 8 inch round cake pans or one 9x13 inch cake pan. In a large bowl, mix together the GF flour, xanthan gum, sugar, baking soda, salt and cinnamon. Stir in the oil and applesauce. Add the eggs, one at a time and mix until just combined. Stir in the carrots, raisins, nuts, pineapple and vanilla. Mix until all are well combined. Pour into cake pans and bake for 45 minutes (two 8 inch round pans), or 60-65 minutes (one 9x13 inch pan). Watch the cake closely, as the added ingredients will adjust the baking times, check to make sure a toothpick inserted into the center of the cake comes out clean. Layer the two 8 inch cakes with cream cheese frosting in the center and covering the entire cake. Frost the 9x13 inch cake with all of the cream cheese frosting (recipe page 155).
Cream Cheese Frosting:
½ cup butter, melted
1 (8oz.) package cream cheese, softened
1 teaspoon GF vanilla
3 cups confectioners or powdered sugar
With a mixer, combine the butter, cream cheese and vanilla and beat until smooth. Gradually add the sugar, beating on low until smooth.
