Sponge cake -

Sponge cake

Low chemical, contains egg, free of dairy, gluten, nut and soy.

Ingredients

Dairy free margarine, for greasing
Soy free, gluten free plain (all-purpose) flour, for dusting
4 eggs
165 g (¾ cup) sugar
150 g (1 cup) soy free, gluten free plain (all-purpose) flour
80 ml (⅓ cup) hot water

MOCK WHIPPED CREAM

1 teaspoon powdered gelatine
80 ml (⅓ cup) cold water
125 g (4½ oz) dairy free margarine
60 g (¼ cup) caster (superfine) sugar
½ teaspoon vanilla essence
105 g (⅓ cup) Pear jam
Pure icing (confectioners') sugar, to serve

Details

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Method

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and flour two 20 cm (8 in) round cake tins, then line the base with baking paper.

Beat the eggs and sugar in the small bowl of an electric mixer for about 6-7 minutes, or until light and fluffy. Sift the dry ingredients and very gently fold into the egg mixture alternately with the hot water. Gently spread the mixture into the prepared pans.

Bake for about 25-30 minutes, or until lightly brown and the cakes have slightly left the side of the tins.Turn onto a wire rack to cool.

For the mocked whipped cream, sprinkle the gelatine over the cold water in a small heatproof bowl. Stand the bowl in a small saucepan of simmering water and stir until the gelatine has dissolved. Cool slightly.

Beat the margarine, sugar and vanilla in a small bowl with electric beaters until pale in colour. Gradually add the cooled gelatine mixture and beat until light and fluffy.

Spread the jam over the top of one sponge, and top with the mock cream. Place the other sponge on top and dust with icing sugar.

HINT:- This sponge has no wheat flour and no chemical raising agent, but relies on air for its lightness. Take great care when folding in dry ingredients. Use a large metal slotted spoon to ensure light, even folding.

Related food category:

• Sweet Food