Light and Love-filled: Gluten- and Dairy-free Mini Spongecakes

“God gave us the gift of life; it is up to us to give ourselves the gift of living well.” Voltaire

I am all about sweet and savoury baked goods, therefore, I work hard on all cakes and bakes, but the sweetest little sugarmuffin I ever made, proves to be an ongoing baker’s challenge…My little babycake is has turned one! He is a rather sweet-natured, crunchy muffin, who loves the world and is interested in all flavours of life (not necessarily on his plate…). In my slightly biased opinion, he is one of those bakes, in what the mix of ingredients happened to form such an incredible batter, that one would be unable to reproduce it…. He is – to say the least – more than a time consuming and fiddly occupation, so doing anything other than taking care of him remains the baker’s dream for the most of my time. I thought I would be clever and organised, and surely would be able to write, bake and photograph with him, because, really, how hard can that be….well, very hard! The lack of my time and the demand of his extreme diet, reduced my baking to the quick and easy, which then helped me realise how to help others (who may not have the confidence and may not believe in their own baking talent) to achieve and thrive.

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As the little muffin had a lavish family party thrown by my parents with a posh fisherman cake tasting of honey gingerbread,  on his actual birthday, I opted for something light but tasty to be his birthday cake. This ultimate gluten and dairyfree sponge cake recipe makes twelve little cupcakes, or baked in a flat tin is perfect for a Swiss-roll.

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I’m extremely short on sophisticated thoughts and high on energy deprivation nowadays, so I hope I will be forgiven for the lack of a clever historical background and poetic introduction about these mini cakes. I, therefore, stand by the bare, pure facts: this is a foolproof recipe, that creates the ultimate sponge experience, everything blends together in a wonderful, feather-light texture…

Ingredients
For the Cake
4 eggs, separated
4 tbsp sugar
4 tbsp glutenfree flour-blend
A pinch of salt
1 tsp baking powder
2 tbsp oil
For the Chocolate coating
2 tbsp cocoa powder
3 tbsp icing sugar
A drop of boiling water

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Method
This cake is made by a “dirt-free” method, meaning the need for only one spoon and one bowl to be used. Start by whisking the egg whites with sugar to stiff peaks, than add the yolks and mix further. Sift in the flour, add salt, baking powder and oil and whisk slightly. Divide in 12 muffin cases and bake in 170 degrees preheated oven for 15 to 20 minutes. Once baked and cooled, make the chocolate coating by mixing all the ingredients into a thick paste.

One year of love and cakes....

One year of love and cakes….

“The more you praise and celebrate your life, the more there is in life to celebrate.” Oprah Winfrey

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