Welcome back to another lactose free recipe. This week I wanted to share with you a recipe that I put a lot of blood, sweat and tears into (not literally). There are a lot of steps, but I assure you it is worth it in the end. I have made this cake many times and each of those times I made a mistake and was able to correct it in the next batch. I have a lot of tips to help avoid those mistakes.
This cake is dedicated to the new Doom game that will be released in a few hours. I am so excited for it you all have no idea. I grew up playing all the Doom games so for me they bring back a lot of special memories. Doom was one of those series that really inspired me to learn how to make my own games.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Design
This cake features the iconic Doom logo. You can easily find the logo on google images. Just make sure you place the design into a word page to make sure it fits onto a a4 piece of paper. The name must be flipped vertically, or the design will appear backwards. Make sure the logo is situated around a third of the way from the top.
Print out your design onto a a4 piece of paper that easily fits in the tray you are using.
Use a large baking tray and spray with cooking oil. Place the a4 piece of paper onto the bottom of the tray making sure that is in place. Spray the design with more cooking oil and line the tray with baking paper. Make sure you press down, so the design is clearly visible.
Paste
To create any design you need to make a cake paste first.
- Two egg whites
- Plain flour
- Lactose free margarine
- Pure icing sugar
- One Ateco 4 tip and one piping bag
- White gel food colouring
The first step is to measure the exact weight of the egg whites. You need an equal quantity of all of the ingredients, and it is much easier to use the egg whites as the guide.
After you have measured the egg whites continue to measure the flour, margarine and icing sugar to the exact measurement if the whites.
In a small bowl sift the flour and icing sugar. Add the egg whites and margarine.
Mix thoroughly to combine. Make sure there are no lumps.
The mixture will be a slightly yellow colour. Add a small amount of white food colouring and mix well.
Fit a piping bag with the piping tip. I often use two clean bobby pins to keep the bag closed close to the tip, that way nothing can spill out the bottom.
Fill the bag with the paste.
Gently pipe the paste onto the design. Use a skewer to move the mixture around so it fills in the games and stays within each letter.
Finish piping all the letters.
Place the tray into the fridge for 30 minutes this time. The paste needs to be chilled so the design does not move or bleed when covered with the cake batter.
Cake Batter
Ingredients
- 3 eggs
- ¼ cup Caster sugar
- 2tbsp Caster sugar (keep it separate from the amount above)
- 1 tbsp Oil (vegetable is preferred but olive is ok)
- 1 & ½ tbsp Lactose free milk
- 1 tsp Vanilla essence
- ½ tsp Salt
- 2/3 cup Cake flour
- Black gel food colouring
- Clean tea towel
- Icing sugar
Steps
First thing first is to preheat your oven to 180 °C (350 °F).
Separate the eggs, place the yolks in a large bowl and the whites in a clean, dry bowl.
Working with the yolks first. Place the ¼ cup of sugar with the yolks.
Beat until light and creamy.
Add the oil, milk, salt and vanilla. Beat well.
Sift the cake flour into the yolk mixture. Stir until combined.
Add the black food colouring. Combine well. Set aside.
Grab the egg whites and beat on a high speed until just foamy.
Start to add the 2 tbsp of sugar while continuously beating.
Beat until the meringue forms stiff peaks.
Gran the yolk mixture. Add a third of the egg white mixture to the batter. Fold to combine.
Fold through the rest of the whites.
Grab the tin out of the fridge.
Carefully spoon the cake batter onto each of the letters first. Fill in any gaps but be careful not to drag the mixture.
Keep spooning the mixture around the entire way of the pan. Gently tap the tray on your work surface to remove any air bubbles.
Place the tray in the oven and cook for 10 minutes until spring to the touch and a skewer comes out clean.
Prepare a chopping board covered with baking paper. Lay the clean tea towel flat on your work surface. Cover the towel with icing sugar. Gently shake off the excess.
Take the tray out of the oven and immediately place the baking paper and chopping board on top.
Quickly but carefully invert the pan .
Peal off the baking paper.
Place the tea towel on top. Icing sugar down first.
Again, invert the cake so now the tea towel is on the bottom.
Remove the chopping board but not the baking paper.
Turn the cake around so the short end with no design is facing towards you. Very carefully roll the cake up along with the tea towel and baking paper. Don’t roll it too tight.
Leave the rolled-up cake to sit at room temperature for an hour. Do not touch it.
For filling I used a simple buttercream from Over The Top. It is dairy free and amazing.
Feel free to use whipped cream if you wish. To prepare the cream simply put it into a bowl and mix until it reaches stiff peaks.
Colour the cream or frosting red and fill a large bag with a large piping tip.
Carefully unroll the cake. It doesn’t have to lay flat.
Cover the cake with your desired filling.
Carefully re roll the cake back up. Don’t put too much pressure on it.
Wrap the cake with clingwrap and place in the fridge for an hour.
Unwrap the cake and slice off a small piece of the ends that are dry.
Serve and enjoy.
