Chocolate and Orange Marbled Cake

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Here is a chocolate and orange marbled cake to add to the collection!  Other variants include the vanilla and chocolate marbled cake and the cardamom and coffee marbled cake.

 

Chocolate and Orange Marbled Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 4″ loaf cake

  • 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4-1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 oz bittersweet chocolate, melted and cooled
  • Zest of 1 orange
  • 1/4 teaspoon orange extract

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. Butter and flour a 9″ x 4″ loaf pan.  Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
  9. Scrape half the batter into a mixing bowl and stir in the melted chocolate.
  10. Stir orange zest and extract into the other half of the batter.
  11. Drop spoonfuls of chocolate and orange batters randomly into the loaf pan.
  12. Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags.  Even though it’s fun, you don’t want to mix the two batters too much.
  13. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  14. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  15. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.
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Cardamom and Coffee Marbled Cake

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If you like cardamom, you should try this cake!  Like most cakes that were denser to start with, it works well gluten free.  The coffee flavor is very subtle, so if you like coffee, you might want to add more.  The classic chocolate-vanilla version is here.

 

Cardamom and Coffee Marbled Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 4″ loaf cake

  • 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon ground cardamom
  • 2 1/2 teaspoons instant coffee powder
  • 1 tablespoon boiling water

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. Butter and flour a 9″ x 4″ loaf pan.  Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
  9. Scrape half the batter into a mixing bowl and stir in cardamom.
  10. In a small bowl, stir together the instant coffee powder and boiling water.  Stir coffee mixture into the other half of the batter.
  11. Drop spoonfuls of cardamom and coffee batters randomly into the loaf pan.
  12. Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags.  Even though it’s fun, you don’t want to mix the two batters too much.
  13. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  14. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  15. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.

Almost-Fudge Gateau

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This French chocolate cake resembles a cross between a lava cake and a brownie.  Because there are five eggs in the batter to provide structure, the cake works well gluten free.  It’s deliciously gooey when warm, so I recommend heating the leftovers in the microwave before eating.

 

Almost-Fudge Gateau
Adapted from Baking: From My Home to Yours

Yield: 9″ cake

For cake:

  • 5 large eggs
  • 9 ounces bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 5 tablespoons unsalted butter, cut into chunks
  • 2 tablespoons coffee OR water
  • 1/3 cup gluten-free OR all-purpose flour
  • Pinch of salt

For glaze:

  • 4 oz bittersweet chocolate, coarsely chopped OR semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 teaspoons agave nectar OR light corn syrup

 

  1. Center a rack in the oven and preheat the oven to 350ºF.  Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour, and tap out the excess.  Place the pan on a baking sheet lined with parchment or a silicone mat.
  2. Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
  3. Set a heatproof howl over a saucepan of simmering water and add the chocolate, sugar, butter, and coffee OR water.  Alternatively, you can combine them directly in a small nonstick pot over very low heat, and stir constantly to make sure the chocolate doesn’t burn.
  4. Stir until the chocolate and butter are melted; the sugar may be grainy and that’s fine.
  5. Transfer the bowl to the counter and let the mixture sit for three minutes.
  6. Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
  7. Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm but glossy peaks.
  8. Using the spatula, stir about one quarter of the beaten whites into the batter to lighten it, then gently fold in the rest.
  9. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.
  10. Bake for 35-45 minutes (it will be closer to the upper limit for the gluten-free cake), or until the cake has risen evenly.  It might rise around the edges and you’ll think it’s done, but give it a few minutes more and the center will puff too.  The top will firm (it will probably be cracked) and won’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate.
  11. Transfer the pan to a cooling rack and let the cake rest for 5-10 minutes.
  12. Run a blunt knife gently around the edges of the cake and remove the sides of the pan.
  13. Carefully turn the cake over onto a rack and remove the pan bottom and parchment paper.  Invert the cake onto another rack.  If using gluten-free flour, glaze the cake before it cools all the way, because the cake dries out easily and you want the glaze to hold in moisture.  If using all-purpose flour, you can cool the cake to room temperature.  As the cake cools, it may sink.
  14. Carefully turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment paper to catch any drips.
  15. Put the chocolate in a small heatproof bowl.
  16. Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and warm, but not hot.
  17. Meanwhile, bring the cream to a boil in a small saucepan.
  18. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny.
  19. Stir in the agave nectar OR corn syrup.
  20. Pour the glaze over the cake and smooth the top with a long metal icing spatula.  Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charm.  If using gluten-free flour, try to seal the entire cake with glaze.
  21. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the fridge for about 20 minutes.  If the glaze dulls in the fridge, just give it a little gently heat from a hairdryer.
  22. You can store any leftovers covered in the fridge.  Reheat a slice for 10-15 seconds in the microwave to restore its warm gooeyness.

Peach-Raspberry Ice Cream Cake

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Ridiculously hot summer weather + peach season = peach-raspberry ice cream cake!  You’ll even have quite a bit of the delicate, fruity no-churn ice cream left over after you assemble the cake.

Original recipe

 

Peach-Raspberry Ice Cream Cake
Adapted from New York Times

Yield: 9″ x 4″ cake

For the cake:

  • 3/4 cup gluten-free OR all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons milk

For ice cream:

  • 3 cups of ripe peaches OR nectarines, finely chopped (2-3 peaches OR nectarines; no need to peel them)
  • 2 tablespoons granulated sugar
  • ½ cup raspberry jam
  • ½ cup evaporated milk
  • Pinch of salt
  • 2 cups heavy cream

 

Macerate fruit:

  1. In a small bowl, combine chopped peaches OR nectarines and 2 tablespoons sugar. Let macerate for at least 1 hour while you bake the cake.

Bake the cake:

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
  2. In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
  3. Scrape down sides of bowl, then beat in vanilla extract and eggs.
  4. Beat in baking powder and salt.
  5. With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
  6. Transfer batter to pan and spread it into a thin, even layer.
  7. Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
  8. Let cool in pan on a rack for 10 minutes.
  9. Run a small thin knife or spatula around the cake, then carefully lift out the aluminum foil with the cake still on it.  Place on wire rack to cool completely.  (The gluten-free cake is fragile, so you want to handle it as little as possible.)

Make the ice cream:

  1. In a large bowl, combine jam, evaporated milk, salt, and macerated fruit, plus any juices.
  2. In another large bowl, whip cream to stiff peaks (do not overbeat).
  3. Gently fold cream into fruit mixture.

Assemble the cake:

  1. Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  2. Cut cooled cake into thirds, making three rectangles 9″ x 4 1/3″ each. (You want a 1/4-inch border of space around each cake layer once it’s in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
  3. Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
  4. Run a thin knife under the first third of the cake to loosen it, and carefully transfer it into the pan.  The gluten-free cake is fragile, but don’t worry if it breaks, because the ice cream will hold everything together.
  5. Press down slightly on cake layer so cream comes up and around the sides of it evenly.
  6. Spread half of the jam or preserves on the cake layer.
  7. Add another 1 1/3 cups of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining jam or preserves.
  8. Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
  9. Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
  10. You’ll have some cream left over, which you can freeze in a separate container.
  11. To serve the cake, remove from freezer, unwrap, and invert onto a serving plate.  Let stand at room temperature for 5-10 minutes before slicing.

Banana Split Chiffon Cake

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This gluten-free banana split chiffon cake has a nice intense banana flavor and a texture similar to that of a regular, gluten-full cake.  The combination of banana and chocolate is delicious.  However, it didn’t turn out quite as fluffy as other gluten-free chiffon cakes I’ve made, so if you’re looking for the chiffon cake texture, check out the citrus chiffon cake, Earl Grey chiffon cake, or chocolate chiffon cake.

 

 

Baking notes:

  • I only have one 8″ pan with 3″ sides and one with 2″ sides, so I poured a little under 2/3 of the batter into the tall pan and the rest into the short pan.  The tall one took a total of 45 minutes to bake, while the short one took 40 minutes.
  • Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
  • The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.

 

Banana Split Chiffon Cake
Inspired by Rose Levy Beranbaum’s The Baking Bible

For the cake:

  • 7 eggs, separated and at room temperature
  • 2 large, overripe bananas, peeled and broken into rough chunks
  • 1/2 cup flavorless oil, such as canola
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup + 1/4 cup sugar
  • 2 1/4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cream of tartar

For the whipped cream frosting:

  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar

For the filling:

  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/3 cup cocoa powder

 

 

  1. Preheat oven to 325°F and set aside three 8″ round baking pans.  Line them with aluminum foil to make cake removal easier.
  2. In a blender or food processor, blend bananas, oil, and lemon juice until smooth, stopping the machine and scraping down the sides as needed.
  3. Add egg yolks and vanilla and bland until combined, about 10 seconds.
  4. In the bowl of a stand mixer fitted with the whisk attachment, mix flour, 1 cup sugar, baking powder, and salt on low speed for 30 seconds.
  5. Make a well in the center and pour in banana mixture.
  6. Beat on low speed until dry ingredients are moistened, scraping down the sides of the bowl as needed.
  7. Increase speed to medium-high and beat until smooth, about 1 1/2 minutes.
  8. If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry mixer bowl and whisk beater to remove any trace of oil.
  9. In the mixer bowl fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed until they are foamy.
  10. Increase speed to medium-high and beat until soft peaks form when beater is raised.
  11. Gradually add 1/4 cup sugar and beat until mixture is stiff and glossy.
  12. Add a large scoop of the whipped egg whites to the banana mixture and mix gently but thoroughly to lighten the batter.
  13. Add the remaining egg whites in 3 additions.  Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  14. Divide batter between pans.
  15. Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
  16. As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks.  Invert each arrangement and cool cakes completely upside down.  This step is important, because otherwise the cakes will sink.  It looks like this:
    IMG_5434
  17. Unmold cakes carefully, because they are fragile.
  18. Again using the mixer with the whisk attachment, make the whipped cream: Beat together 1 1/2 cups heavy cream and 3 tablespoons powdered sugar on medium speed until whipped cream holds stiff peaks.  Scrape into a clean bowl.
  19. Without cleaning the mixing bowl or the whisk attachment, beat together 1/2 cup heavy cream, 1/2 cup powdered sugar, and cocoa powder until fluffy and well mixed.  The chocolate filling will be on the thicker side.
  20. Place one cake layer on a serving plate and spread with 1/2 of the filling.  Top with the second layer and spread with the rest of the filling. The thick filling is a little hard to spread, but be patient and don’t be afraid to use your fingers to help.
  21. Top with the third layer.  Using the whipped cream, frost first the sides and then the top of the cake.  Make sure there is no exposed cake, because gluten-free cake dries out quickly.
  22. Refrigerate the cake if you’re not serving it the same day.

 

Earl Grey Chiffon Cake

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This chiffon cake tastes like Earl Grey tea in solid form – you have the flavor of the cake layers, kept moist by the frosting, and the fluffy whipped cream melding together deliciously in your mouth.

Baking Notes:

  • 1 Bigelow teabag contains 1 teaspoon of finely ground tea, so you can skip the grinding step
  • Use fresh eggs, because the egg whites will fluff up more when beaten.
  • Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
  • The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.

Original recipe

 

Earl Grey Chiffon Cake
Adapted from Just One Cookbook

Yield: 2-layer 8″ cake

For the cake:

  • 2 teaspoons Earl Grey loose tea leaves OR 2 teabags
  • 1 Tablespoon Earl Grey loose tea leaves OR 3 teabags
  • 6 Tablespoons hot water
  • 3 large eggs, separated
  • 28 grams + 57 grams granulated sugar (total of 1/2 cup minus 1 Tbsp, if you don’t have a scale)
  • 3 Tablespoons flavorless oil (such as vegetable or canola)
  • 2/3 cup gluten-free flour
  • 1 tsp baking powder
  • 1/4 teaspoon cream of tartar

For the whipped cream frosting:

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar

 

  1. Preheat oven to 325°F and line an 8″ round baking pan with aluminum foil to make cake removal easier.
  2. Using a food processor or mortar and pestle, grind 2 teaspoons tea leaves into a fine powder.  If you don’t have either, put tea leaves in a bag and crush them.
  3. In a fine sieve in a mug or a bowl, steep 1 tablespoon tea leaves in 6 tablespoons hot water to make a strong tea.  Cool, remove tea leaves, and set aside.  You will only use 4 tablespoons of the tea (although I found that the teabags absorbed about 2 tablespoons of liquid anyway).
  4. In a large mixing bowl, whisk together yolks and 27 grams sugar.
  5. Whisk in oil, 4 tablespoons tea, and 2 teaspoons finely ground tea leaves until thoroughly combined.
  6. Whisk in baking powder and flour, making sure there are no lumps.
  7. In a separate large mixing bowl, whip the egg whites with 57 g sugar and cream of tartar until stiff and glossy.
  8. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly to lighten the batter.
  9. Add the remaining egg whites in 3 additions.  Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  10. Pour batter into pan and gently smooth top with a rubber spatula.
  11. Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake for about 15 minutes longer. The cake is done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
  12. As soon as you remove cake from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of the pan and place a shallow bowl upside down on top of the handles/chopsticks.  Invert the arrangement and cool cake completely upside down.  This step is important, because otherwise the cake will sink.  It looks like this:
    IMG_5434
  13. Unmold cake carefully, because it is fragile, and slice it in half horizontally.
  14. Using a mixer on medium speed, beat together heavy cream and powdered sugar until whipped cream holds stiff peaks.
  15. Place one cake layer cut side down on a serving plate and spread with ~1 cup whipped cream.  Top with the second layer cut side down.
  16. Frost first the sides and then the top of the cake with remaining whipped cream.
  17. Refrigerate the cake if you’re not serving it the same day.

Chocolate Chiffon Cake

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If you’re searching for a light, fluffy, gluten-free chocolate cake, look no further!  Since whipped egg whites provide the structure for the cake, the lack of gluten is not noticeable.  I can barely taste a difference from chocolate chiffon cake made with cake flour.  If you want to get a little fancy, you can crumble a couple almond crackle cookies and sprinkle the bits over the top of the cake.

Baking Notes:

  • Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
  • The gluten-free cake dries out fast compared to regular cake, so frost it as soon as it cools to seal in moisture.  Then store it in an airtight container.

 

Chocolate Chiffon Cake
Inspired by Taste of Home

Yield: Two-layer 8″ cake

For the cake:

  • 4 large eggs, separated
  • 1/4 cup baking cocoa
  • 1/4 cup+2 tablespoons boiling water
  • 3/4 cup+2 tablespoons gluten-free OR cake flour
  • 3/4 cup+2 tablespoons sugar (divided into 1/2 cup and 1/4 cup+2 tablespoons)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

For the whipped cream frosting:

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar

For the filling:

  • 1/3 cup marmalade

 

  1. After separating, let eggs stand at room temperature for 30 minutes.
  2. In a small bowl, stir together cocoa and water until smooth.  Cool for 20 minutes.
  3. Preheat oven to 325°F and set aside an 8″ round baking pan with 3″ sides.  If using gluten-free flour, line it with aluminum foil to make cake removal easier.
  4. In a large bowl, whisk together flour, 1/2 cup sugar, baking soda, and salt.
  5. In a small bowl, whisk together egg yolks, oil, and vanilla.
  6. Add egg yolk mixture and cocoa mixture to dry ingredients.  Beat or stir vigorously until well blended.
  7. In another large bowl, using clean beaters, beat egg whites and cream of tartar on high speed until they form soft peaks.
  8. Gradually add 1/4 cup+2 tablespoons sugar and continue beating until stiff, glossy peaks form.
  9. Add a large scoop of the whipped egg whites to the yolk mixture and mix gently but thoroughly to lighten the batter.
  10. Add the remaining egg whites in 3 additions.  Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
  11. Gently scrape batter into pan and gently smooth top with a rubber spatula.
  12. Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes.  The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
  13. As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks.  Invert each arrangement and cool cakes completely upside down.  This step is important, because otherwise the cakes will sink.  It looks like this:
    IMG_5434
  14. Unmold cake carefully, because it is fragile, and slice in half horizontally.
  15. Using a mixer on medium speed, beat together heavy cream and powdered sugar until whipped cream holds stiff peaks.
  16. Scoop about 1 1/2 cups frosting into a small bowl, and fold in 1/3 cup marmalade to make the filling.
  17. Place one cake layer cut side down on a serving plate and spread with the filling.  Top with the second layer cut side up.
  18. Frost first the sides and then the top of the cake with remaining whipped cream.
  19. Refrigerate the cake in an airtight container if you’re not serving it immediately.