I love making birthday cakes and everyone in my family has their own
“signature” birthday cake/frosting combination. These chocolate on
chocolate with strawberry filling and white (not yellow) cake with
chocolate frosting, sprinkles and the birthday name on it have been
gracing our tables ever since my kids made their preferences know. The
hitch in the birthday giddy up is that we always invite friends and a
family who run the culinary gamut of lactose intolerant, diabetic,
allergic to chocolate to Chrones and IBS.
Ever the concerned hostess I’ve always tried to have an alternative
dessert to offer so that everyone can join in the celebration. The
following recipes have all been birthday tested and are so good you may
not want to wait another 365 days to serve them again.
STRAWBERRY BAKED ALASKA CAKE
Options for the lactose intolerant and on a sugar restricted diet
1 ready made pound of angle food cake
recommends the following procedure to ensure that strawberries are
not infested with insects:
1. Carefully remove the green leaf of the strawberry without making
a hole in the top of the berry. If a hole was made, the strawberry
should then be cut in half, allowing you to wash both the inside and
outside of the strawberry.
2. Place the berries in cold water while adding a few drops of
non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar or sugar substitute
1 quart fresh strawberries, sliced
1 tablespoon sugar or sugar substitute
1/2 to 1 gallon pareve strawberry ice cream (low fat, sugar free etc.) or
Combine the sliced strawberries in a bowl with 1 tablespoon of sugar or
sugar substitute. Toss to coat, cover and refrigerate.
Slice the cake length wise into thirds. Separate the layer and freeze them
for at least 1 hour. Take the ice cream out of the freeze about 10 minutes
before you’re going to use it. Place 1/3 of the cake on a cookie sheet.
Spread 1/2 of the ice cream or sorbet on top of the layer. Place the
second layer on top of the ice cream, spread the remaining ice cream or
sorbet on top of the second layer and place the last layer on top. Wrap
the cake in plastic wrap and place it in the freezer for at least 1 hour.
I usually make this 1 or 2 days ahead of time. To assemble the Baked
Alaska you have to work quickly.
You will want do this part just before you’re ready to serve. Preheat
broiler. To make the meringue, place egg whites and cream of tartar into a
mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat
until stiff and set aside. Remove the cake from the freezer. Spread the
meringue on all sides and form peaks using a knife. Place the cake in the
oven, and broil just until the meringue is light brown. Be careful not to
burn peaks. Serve immediately with the sliced strawberries. Severs 8 to
SUGAR AND DAIRY FREE CARROT CAKE
6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup oil
1/4 cup water
3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)
Preheat oven to 350. In a bowl combine the egg, apple juice
concentrate, oil, and water. Set the mixture aside. Sift together the
flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins
in warm water to plump. Meanwhile, Spray 2 round 9" cake pans with
non-stick pan spray. Gently stir the wet ingredients into the dry
ingredients, just until moistened. Drain the raisins. Gently fold in the
carrots and raisins. Pour the batter into cake pans, and bake for 25 to 30
minutes. Then reduce heat to 325 for 8 to 12 more minutes. Cool and serve.
This cake will stay in the refrigerator for up to 4 days. It can also be
frozen ahead of time. Serves 6 to 8.
HEART HEALTHY TROPICAL CAKE
1-1/2 cups flour
1 cup quick or old fashioned rolled oats, uncooked
1/4 cup granulated sugar or sugar substitute equivalent
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
One 8-ounce can crushed pineapple in its own juice, undrained
1/2 cup fat-free milk or non dairy substitute
1/3 cup mashed ripe banana (about 1 medium)
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons vegetable oil
2 teaspoons vanilla
Heat oven to 350. Grease and flour 8 x 8-inch square pan. In large
bowl, combine the flour, oats, sugar or sweetener, baking powder, baking
soda and salt; mix well. In another bowl, combine the pineapple (including
juice), milk, banana, egg substitute, oil and vanilla; blend well. Add the
wet mixture to the dry ingredients all at once; stir just until dry
ingredients are moistened. (Do not overmix.) Pour batter into the prepared
pan. Bake 45 to 50 minutes or until golden brown and wooden pick inserted
in center comes out clean. Cool in pan on wire rack 10 minutes. Remove
from pan. Serve warm or at room temperature. Store tightly covered. Serves
10 to 12.
LACTOSE FREE SUGAR COOKIES
Light and sweet, these easy rollout sugar cookies will please any guest.
They are soft, crisp, and taste great with a glaze or sprinkles
1 1/2 cups powdered sugar
1 cup Fleischmann's Unsalted (Lactose-Free) Margarine
1 teaspoon vanilla
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
In a bowl of an electric mixer combine the powdered sugar, margarine,
vanilla, almond extract, and egg, mix to combine. Stir in the flour,
baking soda and cream of tartar. Cover and refrigerate 4 hours. Preheat
oven to 375. Grease cookie sheet lightly with lactose-free vegetable oil
spray. Roll out the dough to about 1/4 inch thick and cut into shapes with
cookie cutters. Sprinkle the top with granulated sugar if you are not
frosting them and place on cookie sheet. (You can also sprinkle these
cookies with colored sugar or decorations before baking). Refrigerate the
cookies on the sheet for a few minutes before baking. Bake 7 to 8 minutes
or until edges are golden. Remove from cookie sheet to cool. After baking
and cooling the cookies, you can frost them if you haven’t sprinkled sugar
on them. Makes 4 to 5 dozen cookies depending on the size.
Follow the frosting recipe below for a sweet, yummy lactose-free glaze. If
you plan on frosting the cookies, do not sprinkle them with granulated
sugar before baking.
LACTOSE FREE POWDERED SUGAR GLAZE
1 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons Rice Dream rice beverage
In a bowl mix all ingredients together until they form a smooth or
drizzle-able consistency. Add extra Rice Dream as needed. Drizzle or
spread over completely cooled cookies. You can add a drop or 2 of food
coloring if you like.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
© Eileen Goltz 2004