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:

Powders:
120g Very fine rice flour
50g Potato starch
30g Corn starch
20g ANGEL MIX 2.0
1g XANTANO (opt.)
12g Vanilla baking powder
1g Fine salt

Mass to assemble:
110g fresh whole eggs (2 large eggs)
150g Granulated sugar
80g Corn/sunflower oil
180g Lactose-free milk
Citrus zest, vanilla, flavorings to taste

Procedure:

Prepare the powders
In a large bowl, sift together fine rice flour, potato starch, cornstarch, Angel Mix 2.0, vanilla baking powder and, if using, xanthan gum. Add the fine salt and mix well with a whisk to evenly distribute the ingredients. Set aside.

Assemble the mass
In another bowl, whip the whole fresh eggs and granulated sugar with an electric whisk or a planetary mixer, until the mixture is light, puffy and fluffy.

Incorporate the liquid ingredients
Continuing to mix at low speed, slowly add the corn (or sunflower) oil, the citrus zest and the aromas to taste. Subsequently, add the lactose-free milk, always gradually, until you obtain a homogeneous mixture.

Add the powders to the whipped mass
Add the powders little at a time to the liquid mixture, mixing delicately with a spatula or a hand whisk, with movements from bottom to top, to avoid dismantling the mass. Continue until you obtain a smooth, lump-free dough.

Resting of the compound
Cover the bowl with cling film or a clean tea towel and let the dough rest for 10-15 minutes. This step allows the powders and fibers contained in Angel Mix to hydrate and improves the structure of the plum cake.

Prepare the mold
Carefully grease the plum cake mold with oil or cocoa butter and flour it with flour or starch. This will allow the dough to "cling" to the walls during cooking, encouraging the central growth of the plum cake.

Pour the mixture and score the surface
After resting, pour the dough into the mold, but before baking, use a knife or spatula greased with oil or other fat (not water!) to make an incision along the center of the dough. This step favors the characteristic opening and development in the center of the cake during cooking.

Bake
Proceed with cooking according to the instructions, remove from the oven and let cool for 10\15 minutes in the mold. Then turn out and let cool completely before packaging.

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.