Read Online Gluten-Free in Five Minutes by Roben Ryberg - Free Book Online Page B
Authors: Roben Ryberg
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bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
CHAPTER 10
Icings
Many traditional, store-bought icings are gluten-free. However, the cakes in this book need no more than ½ cup of icing. So, I’ve included a few icing recipes that are quick and easy to prepare.
To avoid prolonged beating, which cuts the raw sugar taste in homemade icings, I briefly microwave the ingredients in many recipes. Although this may sound odd, it makes a notable difference.
I also use a regular, single-size Hershey’s milk chocolate bar in several of these recipes. The bar weighs 43 grams and is available at the checkout in most grocery stores!
Chocolate Ganache
SERVES 2
This is a thick ganache that is perfect to pour over any chocolate,
yellow, or white cake. It is not too sweet but rather luxurious in flavor!
½ Hershey’s milk chocolate bar
1 tablespoon sour cream
1. In small microwave-safe bowl or cup, place chocolate bar and sour cream.
2. Microwave on high for 10 seconds. Stir.
3. Microwave for another 10 seconds. Stir until creamy.
4. Spread over top of cake and allow to drip down the sides.
Chocolate Icing
MAKES APPROXIMATELY ½ CUP
A traditional chocolate icing.
1 cup confectioner’s sugar
2 teaspoons milk or cream
½ Hershey’s milk chocolate bar, broken into pieces
2 tablespoons butter, cut into cubes
1. Combine all ingredients in microwave-safe small cup.
2. Stir together.
3. Microwave on high for 30 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Cream Cheese Icing
MAKES APPROXIMATELY ½ CUP
Unlike the other icing recipes in this book, this icing is not prepared using a
microwave. (Note: Microwaving severely damages the texture of this icing.)
Instead, a smooth, creamy icing is achieved by hand mixing it until smooth.
1 cup confectioner’s sugar
2 teaspoons milk
3 tablespoons cream cheese
3 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Beat (by hand) until smooth and creamy.
4. Spread over cooled cake.
Lemon Glaze
MAKES APPROXIMATELY 2 TABLESPOONS
1 teaspoon lemon juice
1 teaspoon milk or cream
3 tablespoons confectioner’s sugar
1. Combine all ingredients in small cup.
2. Mix well, then pour over cooled cake.
Note: For a vanilla glaze, replace the lemon juice with ¼ teaspoon vanilla and add an additional ¾ teaspoon milk.
Lemon Icing
MAKES APPROXIMATELY ½ CUP
A traditional lemon icing.
1 cup confectioner’s sugar
1 teaspoon lemon juice
2 tablespoons butter, cut into cubes
1. Combine all ingredients in small cup.
2. Microwave on high for 30 seconds to soften butter.
3. Beat (by hand) until smooth and creamy.
4. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Peanut Butter Icing
MAKES APPROXIMATELY ½ CUP
This is my favorite icing. I love it on chocolate cake!
1 cup confectioner’s sugar
2 teaspoons milk or cream
1 tablespoon butter, cut into cubes
1 tablespoon peanut butter
3 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Microwave on high for 15 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Note: If the cooking time in step 3 is increased to 35 seconds, the icing will have a fondant consistency, which is just plain cool.
Vanilla Icing
MAKES APPROXIMATELY ½ CUP
A traditional vanilla icing.
1 cup confectioner’s sugar
1½ teaspoons milk or cream
2 tablespoons butter, cut into cubes
4 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
CHAPTER 10
Icings
Many traditional, store-bought icings are gluten-free. However, the cakes in this book need no more than ½ cup of icing. So, I’ve included a few icing recipes that are quick and easy to prepare.
To avoid prolonged beating, which cuts the raw sugar taste in homemade icings, I briefly microwave the ingredients in many recipes. Although this may sound odd, it makes a notable difference.
I also use a regular, single-size Hershey’s milk chocolate bar in several of these recipes. The bar weighs 43 grams and is available at the checkout in most grocery stores!
Chocolate Ganache
SERVES 2
This is a thick ganache that is perfect to pour over any chocolate,
yellow, or white cake. It is not too sweet but rather luxurious in flavor!
½ Hershey’s milk chocolate bar
1 tablespoon sour cream
1. In small microwave-safe bowl or cup, place chocolate bar and sour cream.
2. Microwave on high for 10 seconds. Stir.
3. Microwave for another 10 seconds. Stir until creamy.
4. Spread over top of cake and allow to drip down the sides.
Chocolate Icing
MAKES APPROXIMATELY ½ CUP
A traditional chocolate icing.
1 cup confectioner’s sugar
2 teaspoons milk or cream
½ Hershey’s milk chocolate bar, broken into pieces
2 tablespoons butter, cut into cubes
1. Combine all ingredients in microwave-safe small cup.
2. Stir together.
3. Microwave on high for 30 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Cream Cheese Icing
MAKES APPROXIMATELY ½ CUP
Unlike the other icing recipes in this book, this icing is not prepared using a
microwave. (Note: Microwaving severely damages the texture of this icing.)
Instead, a smooth, creamy icing is achieved by hand mixing it until smooth.
1 cup confectioner’s sugar
2 teaspoons milk
3 tablespoons cream cheese
3 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Beat (by hand) until smooth and creamy.
4. Spread over cooled cake.
Lemon Glaze
MAKES APPROXIMATELY 2 TABLESPOONS
1 teaspoon lemon juice
1 teaspoon milk or cream
3 tablespoons confectioner’s sugar
1. Combine all ingredients in small cup.
2. Mix well, then pour over cooled cake.
Note: For a vanilla glaze, replace the lemon juice with ¼ teaspoon vanilla and add an additional ¾ teaspoon milk.
Lemon Icing
MAKES APPROXIMATELY ½ CUP
A traditional lemon icing.
1 cup confectioner’s sugar
1 teaspoon lemon juice
2 tablespoons butter, cut into cubes
1. Combine all ingredients in small cup.
2. Microwave on high for 30 seconds to soften butter.
3. Beat (by hand) until smooth and creamy.
4. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Peanut Butter Icing
MAKES APPROXIMATELY ½ CUP
This is my favorite icing. I love it on chocolate cake!
1 cup confectioner’s sugar
2 teaspoons milk or cream
1 tablespoon butter, cut into cubes
1 tablespoon peanut butter
3 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3. Microwave on high for 15 seconds to soften butter.
4. Beat (by hand) until smooth and creamy.
5. If icing is a bit warm, allow to cool. Then spread over cooled cake.
Note: If the cooking time in step 3 is increased to 35 seconds, the icing will have a fondant consistency, which is just plain cool.
Vanilla Icing
MAKES APPROXIMATELY ½ CUP
A traditional vanilla icing.
1 cup confectioner’s sugar
1½ teaspoons milk or cream
2 tablespoons butter, cut into cubes
4 drops vanilla
1. Combine all ingredients in small cup.
2. Stir together.
3.
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