Eggless Funnel Cake Food

EGGLESS FUNNEL CAKE

Steps:

• Combine flour, baking powder, sugar, cinnamon in a medium bowl and mix well.
• Combine milk, lemon juice, vanilla essence together in a separte bowl and whisk well.
• Combine wet and dry ingredients and whisk well to get smooth consistency pancake batter. Keep aside for 10-15 minutes to set.
• Heat the oil into large and heavy bottom skillet.
• Place the metal cookie cutter in the hot oil and make sure you have enough oil to mostly fill the cutter without completely immersing it.
• Pour the batter in the cookie cutter in a zing zag patten, dont fill the cookie cutter with batter.
• Cook the funnel cake for 1-2 minute and remove the cookie cutter carefully.
• Cook the cake till to golden and place the cake on tissue paper to drain.
• Again place the cookie cutter in the oil and pour a new funnel cake. Cook again with same technique.
• Garnish with cinnamon powder and sugar powder and serve hot.

EGGLESS ANGEL FOOD CAKE

Steps:

• 1. Preheat overn to 375F. Lightly coat with Pam spray on 11X13 inch or two 9 inch layer cake. Lightly dust the pan with a little flour. Juice enough limes 1/3 cup lime about 2 limes.
• 2. In large mixing bow combine the cornstarch in the 1/3 cup lime juice using a wire whisk until slightly frothy. Add oil,water,sugar, salt and vanilla. Mix well.
• 3. In another bowl, combine the flour and baking powder.Sift well to combine. Sift the flour mixture int the bowl with cornstarch mixture. Combine thorougtly with a whisk or rubber spatula just until all is mixed well.
• 4. Pour batter into the oiled baking pan and bake for about 20 minutes or until done. Remove from the oven and let cool completely. Serve as is, with berries and custard, or fill and frost as you wish Lime Curd or Vanilla custard make great fillings.

GLAZED FUNNEL CAKES

Steps:

• Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners' sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours.
• Make the glaze: In a small bowl, whisk the Irish cream and confectioners' sugar together until smooth. Set aside until ready to serve.
• Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand.
• Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes.
• Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze.

EASY CLASSIC FUNNEL CAKE

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
• Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.