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.