Professional Baker Teaches You How To Make GLUTEN FREE MAPLE CAKE! скачать в хорошем качестве

Professional Baker Teaches You How To Make GLUTEN FREE MAPLE CAKE!

Here's a gluten-free desert recipe. Click on SHOW MORE for recipe ingredients and baking instructions. Recipe Ingredients for warm maple almond chiffon cake 4 cold large egg whites ½ cup maple syrup ⅓ cup packed light brown sugar ¼ cup vegetable oil 3 large egg yolks 1 tsp vanilla extract 1 cup ground almonds 3 Tbsp tapioca starch (available at bulk and health food stores) ¼ tsp salt icing sugar, for dusting Recipe ingredients for chocolate ganache 4 oz bittersweet chocolate, chopped ½ cup whipping cream Recipe directions for warm maple almond chiffon cake: 1. Preheat the oven to 325 F and place 8 ungreased 10-ounce ramekins or other baking dishes onto a baking tray. 2. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment, or in a large heat-proof bowl and whip until foamy. 3. In a pot over high heat, boil the maple syrup until it reaches a temperature of 240 F (this only take about 2 minutes). Remove the pot from the heat and carefully pour this into the whites while whipping over medium speed (pour the syrup down the side of the bowl to avoid splashing), then increase the speed to high and whip the whites until they hold a stiff peak. Set aside. 4. In a clean bowl, whip the brown sugar, oil, egg yolks, and vanilla until thick and creamy. Stir in the ground almonds and tapioca starch, blending in well. 5. Fold in a third of the whipped whites into the batter and then, once just incorporated, fold in the remaining two thirds of the whites. Divide the batter evenly between the 6 cups and bake for 25- 30 minutes, until the cakes spring back when gently pressed. Turn the cups or ramekins upside down to cool them about 15 minutes if serving warm. 6. To serve, tap the cake out onto a plate. Serve warm, dusted with icing sugar and with a spoonful of warm chocolate ganache. Recipe directions for Chocolate Ganache: 1. Place the chopped chocolate in a bowl. 2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute. 3. Using a spatula, stir the mixture until the chocolate has melted into the cream. Use the ganache warm as a sauce or chill until firm, to use as a base for truffles. 4. The ganache will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use. 5. Makes about 3/4 cup of chocolate ganache. These chiffon cakes can be made ahead and served at room temperature, but they are really something special when served warm, plated and served with a little warm chocolate ganache. Subscribe for more video recipes: http://goo.gl/MJV4af Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest:   / chefannaolson   Twitter:   / olson_anna   Facebook:   / chefannaolson   Instagram:   / chefannaolson   Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook:   / ohyumfood   Instagram:   / ohyumfood   Pinterest:   / ohyumfood   Twitter:   / ohyum_food   Official Oh Yum Website: https://ohyum.tv