When you bake gluten free, disasters happen. Often. Cakes flop, brownies and blondies crumble, fruit sinks to the bottom of the tin and burns. It's infuriating, even more so when you consider that gluten free flour costs nearly four times as much as wheat flour! Sometimes, you have no choice but to chuck your efforts in the bin. Other times, though, the cake tastes good, it just looks dreadful. This is when you can rescue the situation by making French toast.
This works particularly well for those times when you forget to add baking powder and produce a slab of cake; when cakes rise beautifully in the oven, then slowly sink on the cooling rack, and on stale cake, too.
Cake French Toast (makes 4-6 slices)
Preparation time: 10 minutes
Cooking time: 5 minutes
- 2 eggs
- 50ml milk
- a few drops of vanilla extract
- 4-6 slices of gluten free cake
- a generous knob of butter
- icing sugar, for dusting
- Beat the eggs and milk together in a large shallow bowl and add the vanilla extract.
- Place your slices of cake into the mixture and leave for a couple of minutes to soak. Flip the slices over and leave for 2 more minutes.
- Heat the butter in a large frying pan, over a medium heat, until it starts to foam.
- Place each slice in the pan and leave to cook for about 3 minutes, until the bases start to brown.
- Turn the cake slices over and cook for a further 2 minutes.
- Serve immediately, lightly coated in icing sugar.