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My Grandmother's Sponge Cake -
April 21, 2015
Chocolate Italian Cream Cake
August 17, 2014
Gluten-free Lemon Cake
Gluten – free Berry Shortbread Bars
Gluten-free Coconut Lime Cheesecake with Mango Sauce
Gluten-free Peanut Butter Bars
Gluten-free Party Fruit Dip
Gluten-free Raspberry Swirl Cheese Cake
Gluten-free Yogurt Blueberry Coffee Cake
Classic Cooked Chocolate Fudge
This is my Grandmother’s recipe modified to be Gluten-free.
6 large eggs, separated
½ cup sifted tapioca flour
½ cup sifter all purpose gluten-free flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup granulated white pure cane sugar (divided)
1 teaspoon gluten free vanilla
2 tablespoons water
Zest of orange (outer skin) Approximately 1 tablespoon
3/4 teaspoon cream of tartar
Preheat oven to 350. You will need an ungreased ten inch tube pan.
Separate the egg yolks from the whites. Cover and let rest for 30 minutes until they are room temperature.
In a medium bowl mix the flours, baking powder and salt. Set aside.
Place the egg yolks and 2/3 cup of sugar in a large bowl and beat until thick and light – at least three minutes. Mix in water, vanilla and orange zest, Set aside.
In clean bowl with clean cold beaters, whip the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Slowly add 1/3 cup of sugar until stiff peaks form.
Sift the flour mixture over the egg yolk mixture-1/3 at a time until combined. Gently fold in the egg whites until the batter is a uniform yellow color. Pour into pan.
Bake 25-30 minutes until a toothpick inserted comes out clean. Remove from heat and immediately invert the cake. Allow to cool completely before removing from the pan. About 1 hour
Slice and layer with berries and whipping cream. Enjoy!
21 and over
all fudge up
all fudged up
blueberry coffee cake
April 2015 (1)
August 2014 (19)