Does anybody know any cake or biscuit recipes that don't need flour?

I have ran out of flour and want to make cakes or biscuits.


Does anybody know any recipes?Does anybody know any cake or biscuit recipes that don't need flour?
Hiya Boo,





Chocolate Sponge Cake Recipe





The beauty of a sponge cake is that you only need the most basic of ingredients. The tricky part is to make a sponge with good volume, for while a butter cake relies on baking powder to do this job, a sponge cake relies solely on the beaten egg. When I consulted 'The Oxford Companion to Food' on this subject Alan Davidson aptly explains that a good sponge ';starts with prolonged whisking of eggs and sugar which incorporates air, distributing it through the mixture as tiny bubbles. During baking the air expands, leavening the mixture with a network of little holes surrounded by walls of coagulated egg proteins; hence the name 'sponge cake'.'; This explanation tells us how important technique is and that once you have perfected the beating of the yolks and whites to full volume and then are able to add the two together without deflating the batter, you will produce a perfect sponge cake each and every time.








Now, this chocolate sponge cake is a little different from most in that it does not contain flour which makes for a very light and moist cake; more like a baked mousse or as Rose Levy Beranbaum puts it ';this is more a flourless souffle than a cake';. It is also different in that it is baked in a sheet pan, not a cake pan, so you do not have to worry about it deflating and also don't worry if the sponge cracks when you roll the cake around the filling as this is normal. The chocolate flavor in this cake is wonderful which allows us to fill it with a variety of flavors. Because of its light texture and taste I like to pair it with one of the Whipped Cream Frostings; either plain, chocolate, raspberry or strawberry. You may also want to serve it with the strawberry or raspberry sauce.





I think the most famous dessert made with a roulade is the French born Buche de Noel or Yule Log.








Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.





While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).





Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.





In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.





In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.





Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.





Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar. Beat the mixture until stiff peaks form.





Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.





Can be stored in the refrigerator for up to five days.Does anybody know any cake or biscuit recipes that don't need flour?
Flapjacks do not use flour


2oz butter


1rounded tablespoon golden syrup


23/4oz dark brown sugar


21/2 0z porridge oats


preheat oven350f/180c/gas4


Line an eight inch cake tin with greaseproof paper


put the butter,syrup and sugar into a saucepan and heat gently until melted and combined


remove from the heat add to the oats and mix well push down in tin and bake until golden brown 20 -25 mins you could also add 1 teaspoon of ginger or any dried fruit and nuts
I first came across Sophie Grigson's flour-free recipe for a Tunisian citrus cake made with breadcrumbs, ground almonds, eggs and oil some years ago. It is now a firm family favourite, not least because it keeps really well in the cake tin, as well as being truly delicious! It comes in the ';awesome'; category in out house! LOL!





I have found this link:


http://www.recipelink.com/mf/3/9615





Here is another link to a similar recipe:


http://uktv.co.uk/food/recipe/aid/512974





Enjoy!
quick answer, why don't you make meringues, or else flapjacks...no flour there, although other recipes do look lovely, esp that chocolate one
if you have left over breads melt with condensed milk and egg add slices of fruits add any essence vanilla,banana.place the mixture in an oven tray then bake.


so simple
You make a fruit cake without flour
coconut macaroons


2 large egg whites


110g/4oz caster sugar


165g/51/2oz desicated coconut





preheat oven to 180 degrees c/350 degrees f/gas mark 4


Line a baking sheet with baking parchment. Whisk the egg whites intil stiff but not dry. Fold in the caster sugar then the coconut. Place spoonfuls of the mixture, well apart, on the lined baking seet. Bake for about 15 mins until tinged round the edges.








Orange and almond cake


50g/2oz stale white breadcrumbs


200g/7oz caster sugar


100g/3 1/2 oz ground almonds


1 1/2 level tsp baking powder


200ml/7oz sunflower oil


4 large eggs


grated rind o 1 large orange


grated rind of 1/2 a lemon





for the syrup on top


juice of one orange


juice of 1/2 a lemon


75g/3oz cster sugar


pinch of cinnamon





Line the base of a 20cm/8 inch round deep tin with baking parchment.


Mix the breadcrumbs, sugar, ground almonds and baking powder in a bowl. Whisk the oil with the eggs and pour onto the dry ingredients. Add the grated rind and mix well. Pour into a prepared tin and place in a cold oven. Turn the temperature to 180 degrees c/350 degrees f/gas mark 4 and bake for 45-50 mins or until golden. Meanwhile make the syrup: place all the ingredients in a pan and bring to the boil, stirring occasionally. Simmer for 5 minutes until syrupy. When the cake is cooked leave in the tin to cool, then turn out onto a servin plate and spoon the syrup over. Decorate with toasted almonds if you want.