We're celebrating my oldest son's 15th birthday tonight with family. We needed a dessert that my youngest could eat, the little guy is the one on the elimination diet. I decided to throw on my apron and give it a whirl.
I will admit, baking is intimidating to me. I'm a dash of this, pinch of that kind of cook. I like to modify recipes and adjust as I go, I don't really measure much. Baking? Baking is chemistry. Things must be measured and done just the right way or your finished product is not what you intended. Honestly I'm not sure how my finished product will be. We won't eat it until tonight. The recipe is titled "Simple White Cake", it's a sorghum and tapioca flour base. It wasn't too complicated but I did think that the batter was rather sticky when I put it in the pan. It was very thick. Not at all like the batter from the Betty Crocker box o'cake I'm used to! Paulo took a nibble off it when it was done, he declared "mmmmm!" I'm worried about the texture, will it be light and fluffy or like a brick? It didn't fluff up while it was baking the way I expected it to. Not sure if I did something wrong or if that is just inherent in allergen free baking. More research will be required.
Now the vegan frosting and lemon curd filling? Those I could eat with a spoon right now, for breakfast, and be satisfied. The lemon curd is just the right combination of sweet and tangy and the perfect texture. It's a simple recipes of fresh lemon juice, water, sugar, cornstarch, unflavored almond milk, vegan margarine and lemon zest. I picked up Meyer's Lemons from New Seasons, I have heard great things about them but never tried them, they are very fragrant and juicy. I think this was the easiest portion of last night's experiment.
The frosting too is very simple, and full of lemon flavor. Earth Balance butter, powdered sugar, lemon zest, juice and lemon extract, blended together until fluffy. Paulo licked the beater, I admit it, so did I!
The true test though will be tonight when I assemble, frost and consume the experiment!