Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Kristen (KJ) wrote me out of desperation: "I need some help baking for my son (Coley) who is 3yo & fructose intolerant. The food allergy is called Hereditary Fructose Intolerance or HFI , and he cannot consume foods that contain fructose, such as sugar and its substitutes, fruit, vegetables, nuts, whole grains, chocolate, and so on." KJ continued: "What we have been using is Dextrose (glucose powder) (in cake recipes), but something is going terribly wrong. Firstly it tends to burn very easily. I've been able to navigate that problem by making smaller items (cupcakes versus large cakes) and by reducing the temperature a bit. But there is another problem that I can't work out...it refuses to stay risen, and often sinks after it's removed from the oven. I need a simple cake recipe that I can 'work' with."
I developed this recipe with glucose syrup, instead, and named it after her son, Coley -- and could not have done it without KJ's help and enthusiasm, who tested my recipe. When KJ told me that this recipe invention baked, I was thrilled when she wrote: "I will post this recipe for all the other moms just wanting to give their kids a B-day cake like every other kid!"
This is the thrilling and most satisfying part of my work - for me to be able to bring joy to someone's life through creating a special baking recipe! To me, everyone deserves to eat a delicious cake, especially a special birthday one! These kind of cake creations are difficult to do because they defy the laws of traditional cake baking.
Frost with the Fructose-Free Cream Cheese Frosting. Also see the Fructose Free Vanilla Biscotti Recipe.
CAKE RECIPE HELP
By the way, if you are not fructose intolerant, you can use any liquid sugar in this recipe instead of glucose syrup, such as honey.
2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup unsalted butter, softened
2 large eggs
1 cup glucose syrup; can purchase online
1/4 cup whole milk
1/4 cup canola oil
1 teaspoon (approved) vanilla extract
Position oven shelf in the middle of the oven and preheat it to 350 degrees F. Grease two 8-inch, preferably light colored, heavy NOT nonstick pans. (If you use dark, nonstick baking pans or ovenproof, Pyrex glass pans, be sure to reduce the oven heat by 25 degrees F).
In a large mixing bowl, thoroughly combine the flour, baking powder, baking soda and salt with a large mixing spoon. Add the softened butter in small pieces and blend into the dry ingredients with a fork. The mixture should look shaggy. Set aside.
In a medium size mixing bowl, whisk together the eggs, glucose syrups, milk, oil and vanilla extract. Set aside.
Make a well in the center of the flour/butter ingredients and pour in the egg/glucose syrup mixture. With a large rubber spatula, combine the two and mix for 2 to 3 minutes,
Divide batter between the two baking pans. Bake in a preheated oven for 30 to 35 minutes or until the top feels firm and gives slightly when touched and will shrink slightly from the side of the pan. The cake will be slightly browned. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter.
Remove cakes to cool on wire racks for 10 to 15 minutes and then unmold onto wire cake racks to cool thoroughly. Be careful, the cakes are delicate when warm.
For cupcakes: Makes 24 - 36 (bake for 15 - 20 minutes) or 48 mini cupcakes (bake for 13-14 min) in a 350 degrees F preheated oven.