THE BALTIMORE JEWISH HOME
MARCH 18, 2021
82
GLUTEN FREE
& Kosher for Pesach! by
Mrs. ElainE bodEnhEiMEr
GlutEnFrEE@baltiMorEJEwishhoME.coM
meringues
roll cake
what you will need:
what you will need:
3 egg whites 3/4 cup extra fine sugar
For the Cake: 6 eggs 6 Tbl sugar 6 Tbl potato starch 1 Tbl vanilla sugar 6 Tbl vanilla icing 4 Tbl chocolate sprinkles
The proportions are 1 egg white to 1/4 cup sugar.
preparation: 1. Preheat oven to 225 degrees. Line a large baking sheet with parchment paper.
B A LT I M O R E J E W I S H H O M E . C O M
vanilla custard
For the Filling: 16 oz. pareve whipping cream 1 oz. instant vanilla pudding (or you can use any flavor you like)
2. If you don’t have extra fine sugar, you may take regular sugar and process in food processor for a minute.
preparation:
3. Beat egg whites until frothy. Slowly add sugar, one teaspoon at a time, until whites are stiff and glossy. Drop mixture by rounded teaspoons or squeeze through a pastry bag fitted with a decorative tip -onto prepared baking sheet. Bake for 1 hour, and shut off oven (or just use time bake setting), and leave in oven for at least 3 hours or overnight.
2. Beat egg whites until foamy. Add sugar, slowly, until whites are stiff. Into same bowl, gently add egg yolks, potato starch, and vanilla sugar. Spread batter onto parchment-lined large cookie sheet.
Store in airtight container. (This is critical!)
5. Beat whipping cream, and when almost completely beaten, add instant pudding. Spread evenly over cooled sponge cake. Roll up the long way, to get the most pieces out of the cake. Spread icing over rolled-up cake and distribute sprinkles all over the cake.
1. Preheat oven to 350 degrees.
3. Bake at 350 degrees for 22 minutes or until sponge cake is light brown. 4. Cool. Remove from parchment paper.
For questions or comments about gluten free baking please email GlutenFree@BaltimoreJewishHome.com
