The first secret is melted butter. Make sure it is completely melted too, it seems to make a difference to the end result if there are just a few blobs that haven't melted completely.
Second is using an electric whisk for at least two minutes. This is best achieved in a food mixer, such as my best friend the kenwood chef, but you can use a hand held electrical whisk.
Another tip is bake in a low temp oven for a longer period. Our big sponges can take up to three hours to bake! You should test your oven to see what works best for you as every oven temp differs. In mine 160c is the best temp for sponges. I have had ovens in the past as low as 140c.
Last secret is to place a piece of greased greaseproof paper on top of the cake. This helps to stop the cake from drying out and the result is yummy moist sponge cake.
Now for a shameless plug ;-)
If you come on one of our courses you will learn many more tips like these. Gluten free baking will never be a struggle again. Book your place today http://glutenfreebaking.co.uk/
I heard a couple of months ago that a fish and chip shop in Sutton, Surrey had started doing gluten free nights on the first Monday of each month and last night I had the chance to go.
My husband and I were both like kids in the car on the way there as it was as much of a treat for him as we could go out and eat 'regular' food without having to worry! And we were not disappointed when we arrived. We were made welcome from the start and served gluten free bread and butter while we waited for our fish and chips. It was great to feel like a 'normal' person eating out again. I'd forgotten how much on edge I am when eating out!
Then the plaice de resistance (sorry couldn't resist) arrived! The batter was nice and crispy and the fish cooked to perfection. And then there were the chips- oh there is nothing like chip shop chips! I make battered fish at home quite regularly but can never reproduce chip shop chips.
All in all a fab night and as much like the real thing as I've come across. I've had rick stiens gf fish and chips which were nice but not proper crispy batter and was quite disappointed with the fish and chips in the Mermaid in Leicester Square.
Well done Finnigans in Sutton and looking forward to becoming a regular customer.
Especially Delicious. It was truly inspirational as I learnt how to cook
gluten and dairy free pastry not only for bread but also flaky and short
crust pastry as well as pizza dough! We cooked delicious items for lunch
including sausage rolls and in the afternoon were shown how to produce
doughnuts, sugar cookies and a classic vanilla sponge. Sarah was very
patient and answered all our questions. Thank you Sarah for a fantastic day.
I shall enjoy producing these recipes at home. This course is well
recommended - we covered so much in one day.
Pancake day has always been a big deal for me. When I was growing up my mum made delicious pancakes for us to enjoy on Shrove Tuesday and she often gives up something treasured for Lent, so, there was always a celebration tone to pancake day when I was little.
145g Doves Farm Plain Gluten Free Flour
Good pinch of salt
1 Large Egg
Knob of Melted butter (unsalted English butter is best)
Sift flour and salt into large bowl
Combine milk and water
Make well in centre and add egg
Add half of milk and water mixture and mix with fork until combined (don't worry if it's a bit lumpy at this stage). Then add remaining milk and water and combine with fork again. Then grab a balloon whisk and whisk until smooth and no lumps left.
Pour batter into large jug (find this is best way of pouring)
Get a large frying pan really hot, add a knob of butter and swirl around until melted.
Slowly pour batter into pan to the thickness you like (you can use ladel if that feels more familiar)
When the pancake has set on top flip over (or use a fish slice to turn) and cook on the other side for 30 seconds or so.
And voila you have a yummy gluten free pancake.
Repeat this process with remaining batter until you have stuffed yourself silly! Top pancakes with your favourite flavours. I'm a lemon and sugar kinda girl and Mr Especially Delicious loves golden syrup and bananas!
There is no need to rest the batter, it's in fact better when you make the pancakes straight away. If the batter does sit for a while make sure to give it a good whisk before making.
We love nothing more than creating dream wedding cakes, here at Especially Delicious. Call me on 020 8944 0373 to arrange a wedding consultation appointment. This is where we meet up for a coffee in a convenient location and you tell me all about your wedding cake dreams and I'll come up with design suggestions. You'll also get a wedding cake taster pack to take away with you.
I feel a real change in the hospitalities perception of catering for special diets and I think within a few years it will be the norm to have gf marked on menus.
It's so nice now not to be classed as odd or awkward when eating out. There are of course still places that look at you like you are from out of space when you inform them that you are on a gluten free diet but thankfully these are becoming the rarity.
So if you run a establishment get ahead of the game and please a large majority of your customers by accepting gluten freer's with open arms.
If you are stuck for recipes why not come on our gluten free baking course.
Here are the places we went to and had yummy gf food at the weekend.
I have visited and exhibited at quite a few traditional wedding fairs and have mixed feelings about them, so I wasn't sure what to expect from this event. I was pleasantly surprised though. My stand attracted quite a lot of attention and I had the opportunity to talk to many potential customers.
The trouble with traditional wedding fairs, I find, is that brides and grooms to be are bombarded with so much information and have to repeat their wedding plans to each stand they become a bit dazed by the end of the day. Therefore it was nice this weekend to chat to people who had a fresh perspective on weddings and celebration cakes.
If you are getting married and would like a fabulous cake to compliment your day get in touch with us.
Well we'll have to wait until 6th April to find out if we have won another Free From award! I was very excited to receive the news yesterday that we had been shortlisted. This is our third year as part of the free from awards and with the competition in the free from world ever expanding we are chuffed more than ever to be shortlisted this year.
The guys at foods matter do a sterling job every year judging free from products and hosting an awards event. Michelle (foods matter head lady) has been writing on her blog about how tough judging has been this year. The main debate amongst the judges, who come from a wide spectrum of food industry experts, being should the more things a product is free of be awarded more points over taste. Our chocolate cupcakes, that are up for the best cake award, are free from gluten, wheat, dairy and eggs and we hope we have scored on both free from and taste.