Toby become an Australian citizen last week, we didn't intend to do anything special but friends of ours very kindly insisted on having dinner to celebrate and hosted an Aussie themed BBQ in his honour. I made thetvp burgers (mentioned in previous post), BBQ tofu and this:
Vegan and Gluten Free Trifle
I remembered how awesome Vicky's gf sponge cake was so tried to replicate it, unfortunately my oven temperature dropped and then I tried to turn it up and it resulted in a slightly weird overcooked hard cake. I doubled this recipe which might also be part of the problem. The original cake recipe is from Cooking with Diva:
115gm vegan spread (I used nuttelex)
115gm gluten free self raising flour (I used the orgran brand)
1 tsp vanilla extract
2 egg replacers (read back of box for instructions)
115 gm unrefined caster sugar
Cream the vegan spread, extract and caster sugar together.
Slowly add in the egg replacers and mix in with the vegan spread and sugar.
Meanwhile sift the flour twice and slowly fold into the mixture.
Stir together until nice and creamy.
Split the batter evenly between to 6″ sandwich tins. (I doubled the batter and used one large cake tin)
Bake at 180°C (356°F) for 20 minutes.
Turn out on cooling rack.
Let cake cool then cut into pieces and place in bottom of bowl (I used a large glass mixing bowl).
Peach Layer:
Drain 825 gram of peach slice and reserve 3 tablespoons of juice to pour over. Place on top of cake pieces.
Jelly Layer
1 packet of gf vegan raspberry jelly
Make jelly, let cool and when alost set pour over peach slices and refrigerate until fully set
Custard Layer
3 tablespoons Orgran gluten-free custard powder
650ml rice or soy milk
3tablespoons sugar
1 teaspoon vanilla essence
Mix the custard powder with 4 tablespoons of the milk to make a smooth paste. Add the sugar. Heat the remaining milk until it is almost boiling, pour it over the custard blend and mix. Return the custard to the pan and heat, stirring until it has thickened.Add vanilla essence. Cool completely. Pour on top of jelly.
Cream Layer:
2 cartons of soyatoo cream
grated chocolate (optional)
Whisk cream and then use spatula to smooth cream on top, sprinkle shaved chocolate.
It is quite a time consuming dish to make and since the dinner was midweek I made it over 3 nights. I also had lots of issues, firstly the cake was not great which I suspect was due to my changes or my oven and then the first batch of custard was gross but all together it was fine. Cindy and Michael made some pies and pavlova cups and the hosts Troy and Bec made some vegemite and cheezly toasted sandwiches and bought some gf vegan tim tams.
Vegan and Gluten Free Trifle
I remembered how awesome Vicky's gf sponge cake was so tried to replicate it, unfortunately my oven temperature dropped and then I tried to turn it up and it resulted in a slightly weird overcooked hard cake. I doubled this recipe which might also be part of the problem. The original cake recipe is from Cooking with Diva:
115gm vegan spread (I used nuttelex)
115gm gluten free self raising flour (I used the orgran brand)
1 tsp vanilla extract
2 egg replacers (read back of box for instructions)
115 gm unrefined caster sugar
Cream the vegan spread, extract and caster sugar together.
Slowly add in the egg replacers and mix in with the vegan spread and sugar.
Meanwhile sift the flour twice and slowly fold into the mixture.
Stir together until nice and creamy.
Split the batter evenly between to 6″ sandwich tins. (I doubled the batter and used one large cake tin)
Bake at 180°C (356°F) for 20 minutes.
Turn out on cooling rack.
Let cake cool then cut into pieces and place in bottom of bowl (I used a large glass mixing bowl).
Peach Layer:
Drain 825 gram of peach slice and reserve 3 tablespoons of juice to pour over. Place on top of cake pieces.
Jelly Layer
1 packet of gf vegan raspberry jelly
Make jelly, let cool and when alost set pour over peach slices and refrigerate until fully set
Custard Layer
3 tablespoons Orgran gluten-free custard powder
650ml rice or soy milk
3tablespoons sugar
1 teaspoon vanilla essence
Mix the custard powder with 4 tablespoons of the milk to make a smooth paste. Add the sugar. Heat the remaining milk until it is almost boiling, pour it over the custard blend and mix. Return the custard to the pan and heat, stirring until it has thickened.Add vanilla essence. Cool completely. Pour on top of jelly.
Cream Layer:
2 cartons of soyatoo cream
grated chocolate (optional)
Whisk cream and then use spatula to smooth cream on top, sprinkle shaved chocolate.
It is quite a time consuming dish to make and since the dinner was midweek I made it over 3 nights. I also had lots of issues, firstly the cake was not great which I suspect was due to my changes or my oven and then the first batch of custard was gross but all together it was fine. Cindy and Michael made some pies and pavlova cups and the hosts Troy and Bec made some vegemite and cheezly toasted sandwiches and bought some gf vegan tim tams.
Vegan and Gluten Free Trifle
I remembered how awesome Vicky's gf sponge cake was so tried to replicate it, unfortunately my oven temperature dropped and then I tried to turn it up and it resulted in a slightly weird overcooked hard cake. I doubled this recipe which might also be part of the problem. The original cake recipe is from Cooking with Diva:
115gm vegan spread (I used nuttelex)
115gm gluten free self raising flour (I used the orgran brand)
1 tsp vanilla extract
2 egg replacers (read back of box for instructions)
115 gm unrefined caster sugar
Cream the vegan spread, extract and caster sugar together.
Slowly add in the egg replacers and mix in with the vegan spread and sugar.
Meanwhile sift the flour twice and slowly fold into the mixture.
Stir together until nice and creamy.
Split the batter evenly between to 6″ sandwich tins. (I doubled the batter and used one large cake tin)
Bake at 180°C (356°F) for 20 minutes.
Turn out on cooling rack.
Let cake cool then cut into pieces and place in bottom of bowl (I used a large glass mixing bowl).
Peach Layer:
Drain 825 gram of peach slice and reserve 3 tablespoons of juice to pour over. Place on top of cake pieces.
Jelly Layer
1 packet of gf vegan raspberry jelly
Make jelly, let cool and when alost set pour over peach slices and refrigerate until fully set
Custard Layer
3 tablespoons Orgran gluten-free custard powder
650ml rice or soy milk
3tablespoons sugar
1 teaspoon vanilla essence
Mix the custard powder with 4 tablespoons of the milk to make a smooth paste. Add the sugar. Heat the remaining milk until it is almost boiling, pour it over the custard blend and mix. Return the custard to the pan and heat, stirring until it has thickened.Add vanilla essence. Cool completely. Pour on top of jelly.
Cream Layer:
2 cartons of soyatoo cream
grated chocolate (optional)
Whisk cream and then use spatula to smooth cream on top, sprinkle shaved chocolate.
It is quite a time consuming dish to make and since the dinner was midweek I made it over 3 nights. I also had lots of issues, firstly the cake was not great which I suspect was due to my changes or my oven and then the first batch of custard was gross but all together it was fine. Cindy and Michael made some pies and pavlova cups and the hosts Troy and Bec made some vegemite and cheezly toasted sandwiches and bought some gf vegan tim tams.
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