Gluten Free Ambrosia Sunshine Cake with Strawberries

Hurry and go make this cake before your strawberries are gone, you won't be dissappointed.  This is one of our favorite versions of strawberry shortcake.  I grew up eating this cake, and of course decided to make it gluten free.  I was a little worried to make it dairy free because the original recipe has a lot of milk and butter, which gives it a great taste.  I made my substitutions and it came out great.  The cake is light and has a great texture.  You can use it however you like, but when we add our strawberries and cream(some of us use cream, others use powdered sugar), I usually slice each piece in 1/2 so there is less cake and more berries!  So the original cake is twice as thick as you are seeing.  Hope you like it!

Ambrosia Sunshine Cake
4 eggs
1 t. vanilla
3 T. lite coconut milk + enough water to =1 cup (or 1c. milk)
½ c. butter(Earthbalance works great)
2 c. sugar
2 t. baking powder
½ t. salt
1 t. xanthan gum
2 T. coconut flour
½ c. potato starch
½ c. millet flour
¾ c. sorghum flour
Beat eggs, sugar, and vanilla until light and fluffy.  In a separate bowl heat butter and milk mixture until boiling.  Meanwhile, combine remaining dry ingredients, and then add to egg mixture.  Mix in butter and milk and beat well.  Pour into greased 9x13 pan.  Bake 350 for 30 min.


Check out all the strawberry recipes at Linda's Gluten Free Wednesdays and the other allergy friendly recipes at Tessa's allergy free Wednesdays.

Gluten Free Ice Cream Cake Roll

 This has been one of my favorite desserts since I was a little girl.  Our family eats a lot of these around the holidays, and it is usually the Christmas Eve dessert of choice.  If you have never made a cake roll, they really are easy to make, and I included some pictures to help.  Another plus, is that you can make it a few days before the event, therefore one less thing to do at the last minute!  We love to fill it with peppermint/candy cane/mint ice cream, however, you can do whatever you like.  Plus, you can fill it with a dairy/soy free ice cream as well.  Let your imagination run wild and top it off with some hot fudge.

Ice Cream Cake Roll

Beat until thick:    4 egg yolks

¼ c. sugar

½ tsp. vanilla

In another bowl, beat:     4 egg whites

                                      ½ c. sugar

Fold together and add:    1 tsp. baking powder

                                      ½ tsp. salt

                                      ½ tsp. xanthan gum

                                      ¼ c. each of millet flour, tapioca flour, potato starch

You need to use a jelly roll pan that measures 15"x10".  The big cookie sheets most people use are too big.  Grab your pan, grease it with shortening then put on some wax paper(this keeps the wax paper in place).  Then liberally grease the wax paper and pour batter into prepared pan and bake 375 for 12 min.(see pict. 2).   When done, turn onto a dish cloth sprinkled with powdered sugar(this will keep the cake from sticking to the towel).  Peel off the wax paper and roll(see pict. #3 & 4). When cool, unroll, fill with ice cream, roll back up and freeze(see picture #5).  Wrap it up in a few layers of foil to keep in the freezer until consumption.

Enjoy!
*Check out some other Holiday favorites at Linda's gluten-free-wednesdays!

Angel Food Cake

This is one of our very favorite treats.  I will argue that it is better than "gluten" angel food and in a taste test, everyone will choose this.  I had to purchase 2 pans so I could make enough to feed the masses. I make this year round, but especially during the Spring when the berries come around.  There is nothing better than the typical Strawberry Shortcake, but I also use this for various trifles and other yummy desserts(As you can see by my chunks of cake).  Stay tuned for those upcoming posts.  But for now enjoy this light, fluffy and heavenly cake!

Angel Food Cake

1 c. gluten free flour (1/4 c. each of millet, sorghum, potato starch & tapioca flour)

1 tsp. xanthan gum                                        ¼ tsp. salt

12 egg whites                                              1 T. vanilla

2 tsp. cream of tartar                                  1 ½ c. sugar

Beat egg whites until foamy, add cream of tartar and beat until soft peaks form.  Slowly add ¾ c. sugar and beat until stiff peaks form.  Meanwhile sift together flours, xanthan gum, salt and ¾ c. sugar.  Slowly add to egg mixture, then fold in vanilla.  Pour batter into angel food cake pan, run knife through to get rid of bubbles.  Take top rack out of oven and place cake on lowest rack.  Bake 325 for 1 hour + or until dry and cracked on top.  Turn upside down and cool.  If your pan doesn't have lets, place a towel over a cup and let the cake cool upside down on that.  When cool, run knife around the edges and push base out of the pan.

*Make sure you  don't get any yolks when you separate the eggs or they won't be as fluffy.  They separate easiest cold, and whip up best at room temperature.

**Do not grease the pan.  It needs to stick so you can turn it upside down to cool.

***I have used sweet rice flour instead of sorghum with good results-substitute at your own risk- and let me know if it works!

****This is also linked to Linda's Gluten Free Wednesdays - check out her blog.