Before you click this window shut due to its unappetizing title, let me just say that this was purely experimental.
I wanted to know whether i could beat egg whites to its “soft peak” stage (as required in chiffon making), without the use of sugar.
And if the egg white was successfully beaten till soft peaks, would it stay that way during the baking time in the oven? Would it aerate my chiffon the way it should when it is accompanied by its sugar sidekick.
So, to put it shortly,
Is sugar indispensable in chiffon making?
The answer is,
And i’ve got proof,
Here’s a banana chiffon cake, made completely without sugar. It rose VERY well,in fact i must say, it rose better than some of the sugared chiffons i made.
So, to everyone out there who are opting the sugar-free ( to whom i offer the utmost respect and admiration ), and gluten free life
and to baby Crustabakes,
This gluten free, sugar free, chiffon cake is dedicated to you!
PS: this cake does not taste as horrible as i would have thought! In fact it’s so light, i managed to scarf down both cakes in one serving.
Sugar Free, Gluten Free Banana Chiffon Cake:
Makes 2 Cupcake size (Sorry about that, told you it was experimental)
15 gram rice flour
5 gram corn starch
5 gram oil
30 gram overripe bananas (mashed)
1 egg white
1 egg yolk
Sift the flour and the starch together.
In another bowl, mix oil and mashed bananas
Dump flour and starch onto the banana bowl, add egg yolk and mix till well combined
Beat the egg white till soft peaks (without sugar it wont be glossy, but it’s ok, it will still work)
Slowly fold in egg white to the egg yolk batter
Pour onto two cupcake cases,
Bake at 170 degree celcius for 30 mins or till fully cooked.
My sister texted me :
“Can you make a birthday cake for my friend?”
“She’s a very girly kind of girl”
“She likes pink”
“And Minnie Mouse”
Wokeh sista, considered it,
So, dear a friend of my sister, whoever you are, I hope you like the cake i made for you!
“The standard of breakfast has dropped, it seems” joked Mr Crustabakes yesterday.
I looked up from where i was sitting, onto the plate of storebought blueberry puff pastry which Mr. Crustabakes was having for breakfast.
I turned my gaze over to Baby Crustabakes. She was squishing a piece of dragonfruit. And on her highchair tray, there was a homemade, sugar free, and gluten free fruit tart. Topped with pureed avocado and freshly diced cantaloupe and dragonfruit
The standard of breakfast for Mr.Crustabakes has sure dropped, but it didn’t land anywhere far. It merely shifted to Baby Crustabakes breakfast.
I admit, i have been spending ridiculous amounts searching the web on what to feed and what not to feed baby Crustabakes at her age.
Lots of adjustments were needed to convert a standard adult recipe to her babified version. At her age, baby Crustabakes still has lots of restrictions in her diet. Starting from gluten, sugar, salt, dairy, eggs, etc etc.
And it’s really straining, if not impossible for me to prepare two full fledged, very different breakfast for the two most important people in my life.
But i was determined, to do it, and so i came up with this.
Breakfast for the two champions.
What a time saver, this killing two birds with one stone recipe.
It saves me so much time that i was even able to decorate and snap pics. Hola!
Cream of Mushroom Soup
taken from allrecipes.com
- 115 g sliced fresh mushrooms
- 120 ml chicken broth
- 25 g chopped onion
- 0.1 g dried thyme
- 15 g butter
- 8 g all-purpose flour / 1/2 tsp Tapioca flour for babe
- 0.5 g salt (no salt for babe)
- 0.2 g ground black pepper (exclude for babe)
- 80 ml half-and-half/ 100 ml coconut milk for babe
- 5 ml sherry (exclude for both)
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
- For the baby version, pour coconut milk in saucepan, add pureed mushrooms, thicken with tapioca starch mixed with a bit of water
I woke up this morning in a foggy daze, totally clueless as to what i was to serve for breakfast for Mr. Crustabakes, who would be up within the next hour.
As with what i always do when i am spaced out, i facebook.
And there it is. A stroke of luck.
Nami of Just one Cookbook posted her newest entry of the Salmon Fried Rice.
To which I have all the ingredients on hands.
Except of course, i didnt have the salted salmon.
But she did say you can make shortcut your salted salmon!
Head over HERE for recipe!
I can’t resist whipping out my camera to capture the beautiful colours of these tropical fruits.
It’s Baby Crustabakes breakfast fruit cup.
And it’s also her first time eating cut fruits.
Bye bye Puree!
Cut fruits are:
So i have seen quite a few versions of this cake dotting the food blogsphere. While i have no clue to the imaginative genius who came up with it, i must say that it’s absolutely adorable and cute.
And i absolutely have to make it.
So off we go with my version. 🙂