Do you have special dietary requirements in your family? We do and to complicate things somewhat, my boys are sensitive to different things. Trying to accomodate both of them is near impossible, so sometimes it means baking two different versions. Oh, I just need to add - the Kitchen and me - we have a rather strained relationship. So, I try to get in and out as quickly as possible :).
One of the all time favourites in our home is this particular sponge cake. I have baked it many many times and everyone who has tasted it has loved it. (Either that, or I have seriously polite friends).
The best part for me - it's quick and easy.
Original Recipe:
175 grams self-raising flour
175 grams castor sugar
175 grams margarine
3 eggs
5ml vanilla essence
To make this gluten and casein free, I substitute the flour with Orgran self-raising flour, and the margarine with Blossom Lite (dairy free) margarine.
Oven set to 180°C
Cream the sugar and the marge.
Beat in one egg at a time till smooth.
Add vanilla essence
Add the flour, folding it in with a spoon.
I use a small round non-stick cake pan and spray it with Spray And Cook (contains Soy lecithin)
Cooking time depends on your oven, but approximately 25 minutes to half an hour.
To ice:
Icing sugar
Add boiling water until you have correct consistency
If you want to, you can add a drop of almond essence to make a marzipan flavoured icing
Sprinkles (optional)
Or you could ice with cocoa icing - icing sugar with some cocoa added.
Recently I decided to start baking the cake without the margarine (to make it soya free too) and substituted the margarine with 175 ml of canola oil. It's a bit drier, but it still works.
PS. Recipes as you know are often passed along hand to hand, so I unfortunately don't know the original source of this one.
Enjoy!
PS. For my American readers, icing sugar is called confectioners or powdered sugar in the US (I think) :).
PS. Sharing this at
Weekend Wrap Up Party @ tatertots and jello
PS. For my American readers, icing sugar is called confectioners or powdered sugar in the US (I think) :).
PS. Sharing this at
Weekend Wrap Up Party @ tatertots and jello
ohhh yummmm... I'll have two slices please. :):) I'd go off my no sugar for this one.
ReplyDeleteI bet its yummy BUT it also looks great! Bound to be a hit. I love your comment about your strained relationship with your kitchen. When we were looking for a house I was trying to find one that didn't have one so we would be forced to eat take outs and I'd never have to cook a single thing .. the truth is that the kitchen has slowly been trying to woo and flirt with me and I see the beginnings of an affair :-) xxx love your blog Georgia.
ReplyDeleteThat cake looks DELICIOUS! mmmmm- I would love a piece right now. hmm, now I just need to figure out how to convert the measurements to cups :) and what is icing sugar? I wish I could stop by your place fore a slice!
ReplyDeleteYes, icing sugar is powdered sugar. Looks delicious! "we have a rather strained relationship"-- made me laugh!
ReplyDelete