OK, I'm trying to make an allergy-friendly pumpkin cake roll....used to make these all the time for special occasions in the fall/winter, before we found out about our gluten/allergy issues, and I miss them!
So I got the cake part - turns out wonderful!! I just used a package of Namaste blondie mix, 15oz can of pumpkin, 3 eggs, and spices. Too easy! Now, the frosting is what I'm not sure about.
Found a nice-sounding recipe for vanilla frosting that I adapted: 1/2 cup shortening, 1 egg white, 1 tsp vanilla, 2 cups powdered sugar. My question is, do I need the raw egg white? What would happen if I didn't use it? Do I have to refrigerate the cake if I do use it?
TIA for any advice!
So I got the cake part - turns out wonderful!! I just used a package of Namaste blondie mix, 15oz can of pumpkin, 3 eggs, and spices. Too easy! Now, the frosting is what I'm not sure about.
Found a nice-sounding recipe for vanilla frosting that I adapted: 1/2 cup shortening, 1 egg white, 1 tsp vanilla, 2 cups powdered sugar. My question is, do I need the raw egg white? What would happen if I didn't use it? Do I have to refrigerate the cake if I do use it?
TIA for any advice!
I will look for the dehydrated stuff when I do the cake for DS's school event. Made a "trial run" this morning using 1 tbsp ricemilk instead of egg white, and it turned out yummy...stayed pretty creamy though, instead of setting up...that's probably the difference eggwhite would make.
