Mini Vanilla Plum Cake

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Base to assemble:
220g Fresh whole eggs (4 large eggs)
120g Granulated sugar
2g Fine salt
1/2 Vanilla bean, split and scraped

Powders:
280g Corn starch
10g Vanilla baking powder
6g ANGEL MIX 2.0

To add:
160g melted and warm lactose-free butter (or margarine)

To garnish:
Granulated sugar, chocolate chips, chopped hazelnuts, etc.

Procedure:

- Prepare the base to assemble:
In a large bowl, beat the eggs with the sugar, vanilla seeds, and salt using an electric whisk or a stand mixer. Beat until you achieve a fluffy and light mixture that should double in volume.

- Sift the powders:
In another bowl, sift the cornstarch, baking powder, and ANGEL MIX 2.0 to avoid lumps and achieve a uniform mixture.

- Incorporate the dry ingredients:
Gradually add the powders to the whipped egg mixture, gently mixing with a spatula or wooden spoon. Make movements from the bottom to the top to avoid deflating the mixture.

- Add the lactose-free butter:
Pour the melted and warm butter into the mixture, continuing to stir gently to achieve a smooth and homogeneous consistency.

- Cooking:
Pour the batter into the previously buttered molds, decorate the surface as desired, and bake in a preheated convection oven at 180°C for about 10-11 minutes.

- Cooling:
Once baked, let the treats cool in the mold for a couple of minutes, then remove them and let them cool completely on a wire rack.
You can keep them for a couple of days in an airtight container, or you can freeze them for up to 60 days from the production date.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

The vanilla pod can be used to flavor granulated sugar: just place it in a jar with the sugar for a few days to obtain an intense and natural aroma.

You can use the vanilla pod to make a syrup to soak cakes or to flavor a pastry cream, ensuring a richer and more refined taste.

These treats, compared to the "Lemon Donuts", are slightly more moist thanks to the corn starch present in the dough. However, it is important to avoid overcooking them to prevent them from becoming dry and hard.

For a more elegant and versatile presentation, you can bake the batter in appropriately sized paper molds, creating an original alternative to classic Cupcakes.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

Why don't you use cornstarch in recipes?

Because we want to offer alternatives to the usual ready-made industrial mixes, which are mostly made up of cornstarch.

It would therefore be inconsistent to provide alternatives based on this ingredient.
It is still possible to replace potato starch with cornstarch if preferred. Moreover, cornstarch, an easily available and very low-cost ingredient, tends to make products containing it dry out faster.

And despite everything, using Baker Mix guarantees great savings compared to using ready-made mixes, even when using more expensive ingredients.

Better than this!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).