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Ginger Cake with Cardamom Cream - Coeliac Recipies

SimSabalim posting in Coeliac Recipies
User: coeliac_recipes (posted by simsabalim)
Date: 2006-09-24 22:18
Subject: Ginger Cake with Cardamom Cream
Security: Public
Before I was diagnosed with celiac disease, this was one of my favourite cake recipes. I made it using a GF flour mix; it tasted great, but crumbled so badly I ended up taking it out of the pan in pieces.

I later found a plain cake recipe (White Cake, page 142, from Donna Washburn and Heather Butt’s 125 Best Gluten-Free Recipes) that I thought would be a good jumping-off point for converting it to a decent GF version.

Here's the GF White Cake recipe:
2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
3/4 tsp xanthan gum
1 1/2 tsp GF baking powder
1/2 tsp salt
1/2 cup shortening or butter, softened
3/4 cup granulated sugar
3 eggs
3/4 tsp vanilla extract
1 tsp cider vinegar
1/2 cup milk

1. Preheat oven to 350°F, and grease an 8-inch (2 L) square pan.
2. In a large bowl, sift rice flour, tapioca starch, cornstarch, xanthan gum, baking powder, and salt. Resift and set aside.
3. In a separate bowl, using an electric mixer, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and vinegar. Stir in dry ingredients alternately with milk, making three additions of dry ingredients and two of milk. Stir just until combined after each addition. Spoon into prepared pan. Spread to edges and smooth top with a moist rubber spatula. Let stand for 30 minutes.
4. Bake in preheated oven for 35 to 40 minutes or until a cake tester inserted in the centre comes out clean. Let cool in the pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.


I blended the two recipes, trying to keep the base of the White Cake, with the flavourings of the Ginger Cake.

Here's my GF Ginger Cake recipe:
2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup cornstarch
3/4 tsp xanthan gum
1 1/2 tsp GF baking powder
1/4 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp ground black pepper
1/2 cup granulated sugar
3 eggs
1/2 cup oil
1/2 cup molasses
2 tbsp fresh ginger, finely minced
1 tsp cider vinegar
1/4 cup water

1. Oil and sugar 8 rings, 8 ramekins, or an 8-inch (2 L) baking dish.
2. In a large bowl, sift rice flour, tapioca starch, cornstarch, xanthan gum, baking powder, cinnamon, cloves, and pepper. Resift and set aside.
3. In a separate bowl, using an electric mixer, whisk together sugar, eggs, oil, molasses, ginger, and vinegar. While mixer is running, add water.
4. With a large rubber spatula, gently fold in the contents of the mixer with the dry ingredients.
5. Fill rings, ramekins, or dish. Spread to edges and smooth top with a moist rubber spatula. Let stand for 30 minutes. Preheat oven to 350°F.
6. Bake in preheated oven for 35 to 40 minutes or until a cake tester inserted in the centre comes out clean. Let cool in the pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.


I baked it for 35 minutes, then 10 more, then 10 more... The cake ended up baking for 85 minutes, and toothpicks still weren't coming out clean. But by that time, the edges were turning very dark, so I had to take it out. The bottom and edges were on the verge of being burned, but the inside of the cake was still gooey and undercooked.

So, does anyone have any ideas how to fix the recipe? Do I take out some of the liquid? Use more baking powder? And how much?

(Also, the cake was very dense and heavy. Next time I make it, I'm going to whip the egg whites into stiff peaks, then gently fold it in. This may lighten up the texture.)
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acraze: Feed your head.
User: acraze
Date: 2006-09-25 06:38 (UTC)
Subject: (no subject)
Keyword:Feed your head.
I know that gf cakes are normally not so cooked in the center...
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Not all those who wander are lost.
User: mizzykitty
Date: 2006-09-25 11:53 (UTC)
Subject: (no subject)
I would suggest baking it in a smaller pan. If you've ever gotten gluten free bread, it's like half the size of normal bread for this reason.
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SimSabalim
User: simsabalim
Date: 2006-09-25 20:29 (UTC)
Subject: (no subject)
I don't think that would work. I'm using the same size pan recommended for the White Cake recipe. If I use a smaller pan, the inside of the cake is even less likely to bake completely.
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Melia
User: zepharum
Date: 2006-09-25 15:31 (UTC)
Subject: (no subject)
Instead of using milk or water in your cakes, try using something carbonated. I know it sounds crazy, but I use 7up in most of my cake recipes and it helps with the texture a LOT. I can't remember what cookbook I had that suggested it, but it seriously makes a BIG difference.
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SimSabalim
User: simsabalim
Date: 2006-09-25 20:23 (UTC)
Subject: (no subject)
That may help with the texture; good idea!

However, I'm going to try cutting out the water all together (to get the inside to bake properly). If I do that, adding more liquid, carbonated or not, is a little redundant.
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Lane
User: riverrocks
Date: 2006-09-25 18:02 (UTC)
Subject: (no subject)
I would go back to the original cake recipe and try again with these changes:

- use two eggs instead of one. this will help make the cake a little lighter and also replace some of the fat you lose by using gf flour instead of wheat. eggs also help with the crumbling issue.
- for the flour substitute one cup of a gluten-free flour mix that doesn't have any corn or bean flour in it (I make my own with one part brown rice flour to 2/3 part potato starch and 1/3 part arrowroot) and 1/3 cup of sweet rice flour.
- add 1/2 teaspoon gf baking powder (increasing the leavening a little will help with the heaviness a little)
- add 1/4 teaspoon to 1/2 teaspoon of xanthan gum (the rule is generally 1/4 t per cup of gf flour). this helps immensely with the crumbling issue.

As far as method goes, the main change I would make would be to beat the eggs a little, then add the sugar and whisk them until they are light (and slightly foamy) before adding the other wet ingredients.

I usually bake gf baked goods at 350˚F, but in this case I would stick with the 300˚F from the original recipe.

Also, parchment paper is your friend. Line your pans with parchment paper (not waxed paper) and there will be no more troubles with food sticking to the pans.




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SimSabalim
User: simsabalim
Date: 2006-09-25 20:41 (UTC)
Subject: (no subject)
Thanks! Yeah, I'll try making it again with your recommendations. Hopefully it works, because it is a wonderful cake.

Some questions though: should I cut down on the liquid because of the extra egg? One egg is equivalent to a scant 1/4 cup of liquid.

And if I add in 1/2 tsp baking powder, is that in addition to the 1 tsp baking soda? Or instead of? If only baking powder is used, should I add in lemon juice or vinegar (for the acidity to activate the baking powder)?

You should definitely give this cake a try. The Cardamom Cream is the best part. People kept talking about how good it would be with coffee.

Thanks again!
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Lane
User: riverrocks
Date: 2006-09-25 21:28 (UTC)
Subject: (no subject)
Those are good questions. And thanks for pointing me toward the recipe. It sounds delicious.

should I cut down on the liquid because of the extra egg?
No. I have found that if you want a light and fluffy gluten-free cake, the batter tends to be just a little wetter than what I'm used to with gluten baking. Plus, egg is liquid but it is also a binder so you can get away with a little more liquid there, as well.

And if I add in 1/2 tsp baking powder, is that in addition to the 1 tsp baking soda? Or instead of? If only baking powder is used, should I add in lemon juice or vinegar (for the acidity to activate the baking powder)?

I was suggesting adding the baking powder in addition to the soda. I don't usually add extra acid unless I'm not using eggs. (If I'm making a cake that I want light and fluffy and I'm avoiding eggs, then I pair acid with baking soda by dissolving the baking soda in water and putting the acid in with the other liquids then adding the water to the batter last)

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