Cooking and Serving: 75 minutes | 9 cakes
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ¾ teaspoon baking powder
Description
Prep Time: 45 minutes | Cook Time: 30 minutes | Total Time: 75 minutes | Servings: 9 cakes
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup (200 g) granulated sugar
16 tablespoons (224 g) unsalted butter, at room temperature, divided
1 cup (8 fluid ounces) milk, at room temperature
4 (100 g) egg whites, at room temperature
2 (50 g) egg yolks, at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 ½ cups (173 g) confectioner’s sugar
1 recipe gluten free butterscotch sauce
Instructions
Preheat your oven to 325 degrees F. Butter a 9 x 12 inch (or slightly.
In the bowl of a stand mixer fitted with the paddle attachment, place the.
pan and shake it gently to create an layer of batter.
Place the pan in the center of the preheated oven and bake, rotating the pan.
pan before transferring to a wire rack to cool completely.
To the bowl of the stand mixer fitted with the paddle attachment, add the.
mixer speed to low, and drizzle in 4 tablespoons of the butterscotch sauce.
to be thickly pourable icing — not fluffy frosting and not a thin liquid.
of the butterscotch sauce in an airtight container.
With the cooled cake still on the rack, place a piece of parchment paper.
cake. Refrigerate until the icing has set and is nearly dry to the touch.
With a very sharp chef’s knife, slice the cake into 9 rectangular pieces. To.
gently use a small cookie cutter to cut two half moons.
Serve just slightly more chilly than room temperature.
Notes
You’ll whisk together the dry ingredients, then mix in most of the wet (see the
mixing bowl so there remain not a trace of fat (or the egg whites won’t form
peaks), and beat the 4 egg whites with the whisk until they form stiff, but not
You’ll want to bake the cake until it is golden brown all over, especially along
the edges and underside. As it cools, it will deflate a bit.
To make the icing, you’ll first need to make a batch of this easy butterscotch
recipe from Smitten Kitchen
this one. I first made a batch using the recipe from another blog and it was
written sauce seized up and was tot-ally useless. I threw a few well-placed expletives
in the direction of that fancypants internet source, tossed the mess and turned
to this easy recipe. Sweet success within mere minutes.
Now there are a number of non-GF recipes for butterscotch krimpet clones
floating around on the interwebs. They all use butterscotch chips for the icing.
That won’t do. Chips are waxy. That’s how they stay individually chippy. No
It only takes a few minutes to blend butter and confectioner’s sugar with some
real butterscotch sauce (which itself takes mere minutes to create), and the
result is just the right icing. The kind that feels like it might very well peel
right off the pastry if you tugged on it, but instead you bite through it and
leave little toothy train tracks behind.
frosting being flattened out
Pour the icing on top of the cooled cake, and spread it with a small offset
If you don’t have one, you can use a wide knife, but it would be so much easier
if you just got one. I might even consider it a personal favor. They’re not
expensive and they’re super duper useful.
A close up of a frosted krimpet
close up of a frosted krimpet
Then chill the iced cake until the icing is set and dry to a light touch. All
that’s left, then, is to slice it into 9 rectangles and make half-moon cutouts
in the sides if you like.
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GLUTEN FREE BUTTERSCOTCH KRIMPETS
Prep Time: 45 minutes mins
Cook Time: 30 minutes mins
Gluten free butterscotch krimpets are tender butterscotch flavored cakes with
sweet icing in the style of TastyKakes.
* 2 cups (280 g) all purpose gluten free flour blend
(I used Better Batter; please click thru for full info on appropriate blends)
* 1 teaspoon xanthan gum, (omit if your blend already contains it)
* ¾ teaspoon baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 cup (200 g) granulated sugar
* 16 tablespoons (224 g) unsalted butter, at room temperature, divided
* 1 cup (8 fluid ounces) milk, at room temperature
* 4 (100 g) egg whites, at room temperature
* 2 (50 g) egg yolks, at room temperature
* 1 teaspoon pure vanilla extract
* ¼ teaspoon almond extract
* 1 ½ cups (173 g) confectioner’s sugar
* 1 recipe gluten free butterscotch sauce
* Preheat your oven to 325 degrees F. Butter a 9 x 12 inch (or slightly
smaller) rectangular pan. Even if your pan is reliably nonstick, butter it,
and then set the pan aside.
* In the bowl of a stand mixer fitted with the paddle attachment, place the
flour, xanthan gum, baking powder, baking soda, salt and granulated sugar and
whisk to combine well. Add 1 stick (8 tablespoons; 112g) unsalted butter,
milk, egg yolks, vanilla extract and almond extract to the dry ingredients,
blending well after each addition. Transfer the batter to a separate large
bowl and wash out the bowl of your mixer well, making sure no fat remains in
the bowl. Beat the 4 egg whites in the stand mixer with the whisk attachment
on high speed until stiff but not dry peaks form (see photo). Scoop half of
the egg whites into the bowl of batter, and gently fold in the egg whites
until just a few streaks of white remain. Add the rest of the egg whites, and
fold again until no white streaks remain. Pour the batter into the prepared
pan and shake it gently to create an layer of batter.
* Place the pan in the center of the preheated oven and bake, rotating the pan
once during baking, for about 30 minutes or until the cake is nicely puffed
and pretty uniformly golden brown (see photo) and the cake has begun to pull
away from the sides of the pan. Allow the cake to cool for 5 minutes in the
pan before transferring to a wire rack to cool completely.
* To the bowl of the stand mixer fitted with the paddle attachment, add the
remaining 1 stick (8 tablespoons; 112g) unsalted butter and the
confectioner’s sugar, and mix on high speed until well combined. Lower the
mixer speed to low, and drizzle in 4 tablespoons of the butterscotch sauce.
Add more sauce color (not yellow – more like a khaki color) and smells and tastes of
butterscotch. Take care not to add too much butterscotch in search of a very
butterscotch-flavored icing or you will thin the icing too much. You want it
to be thickly pourable icing — not fluffy frosting and not a thin liquid.
This part is key to the authenticity of your krimpets. Refrigerate the rest
of the butterscotch sauce in an airtight container.
* With the cooled cake still on the rack, place a piece of parchment paper
underneath and pour most of the icing in the center. With a small offset
spatula, slowly and carefully spread the icing thickly over the top of the
cake. Refrigerate until the icing has set and is nearly dry to the touch.
* With a very sharp chef’s knife, slice the cake into 9 rectangular pieces. To
achieve the traditional zigzag pattern, on each long side of the rectangles,
gently use a small cookie cutter to cut two half moons.
* Serve just slightly more chilly than room temperature.
Nutrition information is automatically calculated, so should only be used as an