Progressive Dinner, Spring Addition!
Angel food Cake!
|we started the progression in the rain but by the end it was sunny
Today we had our spring progressive dinner with our great friends/neighbors. We feel so lucky to have such great friends who are willing to accommodate all of our food restrictions. Honestly they hardly blinked an eye when I listed the GF/CF/SF oh and meat free too! That could be intimidating for some! So we all got to eat and enjoy, no emotional choices for my little one – that is the best, today she is just like everyone else! Thanks Guys!
I got dessert! Yesssss! We had to do a practice run the day before just to make sure it would work (and then we got to eat dessert 2 days in a row!).
Here we go!
Yummy veggies and terrific dips – a spicy peanut and cilantro dip and a lovely olive spread mmmmm!
Second Course – a roasted beet, spring greens and hard boiled egg salad with a delicious homemade dressing (forgot to ask what was in it)
Main Course – A mushroom, celeriac pie with a polenta crust topped with cranberries. (it was a chilly rainy day so this was perfect
Dessert My turn!
I decided to tackle the Angel food cake. I must say it was a resounding success! I used xylitol and coconut sugar for the sweetener – I was not sure if a liquid sweetener would have the same effect as powdered sugar which is what is usually used in Angel food cake to keep it light and airy. I processed the sugars in a food pro to make it powdery. TIP – let the sugar dust settle before opening your food pro or blender or you will be sneezing sweet sneezes all day!
|I used the food pro the first time and my high speed blender the second
I think the blender worked better
|like I said let the dust settle! it will fly everywhere!|
Then for the sauce I used some rhubarb from our yard with some orange zest, sweetener of choice , and a few berries just for color….. Boil it down to where you like it! No recipe required just add as much sugar as you like!
|rhubarb and orange zest go very well together, you may need a
touch of water to get things boiling down
|I added some berries not for taste but for the lovely color|
Whipped Coconut cream! Yummmmmmy – here is a link to a recipe click here for the recipe I used although I used agave instead of sugar.
Gluten Free and Refined Sugar Free Angel food Cake– With Whipped Coconut Cream and Rhubarb Sauce
12 egg whites
1/2 cup xylitol and 1/2 cup coconut sugar (or 1 cup of powdered white sugar)
1 tsp vanilla
1/8 cup warm water
1 1/2 tsp cream of tartar
1/4 tsp salt
1 cup Domata gf flour (or other gf cup for cup mix or regular white flour)
Whip egg whites, 1/2 of the sugar mix, vanilla, water and cream of tartar to soft peaks.
Sift flour, salt and other 1/2 of sugar mixture together in a separate bowl.
When egg whites mixture is ready slowly sift and fold flour mixture together to keep it fluffy.
Note: if you don’t know what folding in means look it up on you tube I am certain there are lots of videos!
When it is mixed all the way through spoon it into an UNgreased angel food pan or two bread pans.
Bake 350 for 30min (for bread pan) 35 minutes (angel food pan)
When done turn it upside down on a cookie rack and let cool completely. When cool you can run a knife around the edges and ease it out of the pan.
To keep it fluffy use a bread or other serrated knife for slicing.
Enjoy with your favorite toppings.
|separate and make sure NO yolk gets in the whites or it will NOT whip up|
|slowly add 1/2 of the sugar to the whites while whipping|
|have your sidekick sift the dry ingredients|
|spoon in the dry mix and gently fold into the egg whites|
|all mixed – you will lose a little bit of the fluff but not much|
|spoon into your chosen pan|
|golden brown!! turn upside down and let cool completely|
|setting the table for our guests|
|mmmmmm! summer on a plate! the coconut cream is so nice and
summery too. I think I may prefer it for this recipe rather than whipped cream!