Light and airy, angel food cake could possibly be one of the most perfect simple cakes. Angel food is also a naturally dairy-free cake, handy for when you need a recipe that can accommodate other allergens.
This recipe is nothing like the dry and flavourless version of angel food cake you'll find sitting at the store. Adding cocoa to make it chocolate is a bonus and, if you've never made an angel food cake before, then we suggest you try it now! It's sweetness is perfectly subtle, and it's moist like cake should be.
You can serve up a slice and eat it plain, or you can garnish with berries, chocolate shavings, whipped cream, or chocolate or caramel sauce.
Prep: 30 minutes
Cook time: 30 minutes
Yield: 1 cake (6-8 servings)
Despite what you've seen in the movies and on TV, soufflé is a surprisingly easy dish to make. So long as you don't dare peek into your oven while it bakes, you will have one impressive dessert in your repertoire! Crispy on the outside and light as a cloud on the inside, soufflé is a beautiful dish that can be made either sweet or savoury.
We wanted to make a sweet version, as a Valentine's Day dessert, and boy are we in love with the flavours that come from the orange liqueur and zest. Credit for this recipe goes to Ina Garten (see the original here). We only swapped out the flour for ours and used the extra yolk that she omitted. (Note: Her recipe mentions this a yield of 2-3 servings, we found it was closer to 8.)
We tested the recipe a few different ways, making it in a larger dish and in smaller ramekins. If you choose to make individual ramekins, the baking time will be almost half that of the large dish. We also served ours with a crème anglaise, but think a nice dark chocolate sauce would help temper some of the sweetness of this dessert and pair with the orange flavour.
Prep: 20 minutes
Cook time: 20-35 minutes
Yield: 8 servings
Ingredients (baking dish):
Ingredients (egg yolk base):
Ingredients (egg white mixture):
Can you think of anything better than moist cake, served warm with a healthy portion of toffee sauce and ice cream? Hailing from Britain, this date-based sponge cake is a classic that's both comforting and indulgent.
We made ours in a plain round cake tin, however you could whip this up using a tin with a fancy pattern to get extra bonus points from your dinner guests.
Prep: 90 minutes
Cook time: 60 minutes
Yield: 8-12 servings
Method (toffee sauce):
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
Share with us!
Whether you try our recipes or use your own, tag your photos with #gfpatisserie to share with our community.