This recipe is truly a mistake that worked. I have been trying to come up with a SF GF Vegan cassata cake recipe and was making all sorts of crazy substitutions, along with trying multitask by cooking and cleaning my loft. I forgot about the batter whipping in the mixer for about 10 minutes to find a heavenly soft whip greeting me from inside the mixing bowl. I baked this fluffy concoction to find that it had a chewy, pillowy texture, similar to that of mochi. While bringing my mistaken meringue over a friend’s house we discovered that it was best served with a sauce, rather than a frosting. ENJOY!
1 1/3 cups unbleached cane sugar
1/2 cup Earth Balance soy free or non-hydrogenated vegan margarine
3 cups all purpose gluten free flour (I like 365 brand)
1 Teaspoon baking powder
3/4 t. salt
2 cups vanilla rice milk, or other non-dairy milk of choice
1 T. lemon extract
Lightly oil a pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 10 minutes at a medium high speed. Either spoon a tablespoon of batter onto a baking sheet or muffin pan, or use a pastry bag with a decorative tip (I like the jagged edge kind) to make small swirls. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.
1 cup Raspberry or other fruit jam
2 Tablespoons maple syrup
3 tablespoons rice milk
Combine the ingredients in a small saucepan over low heat until a saucy. Pour over mini-meringues and serve.