Dairy Free Sponge Cake
This recipe works best with 2 X 7” cake/sponge tins
Ingredients:
1/2 cup plain flour
1/2 cup self-raising flour
4 eggs – separate yolk from whites
2/3 cup castor sugar
Jam (optional)
Dairy free cream
Method:
1. Preheat the oven to 180 degrees Celsius and grease the cake tins with either oil or dairy free spread (ensure it is suitable for baking with)
2. Sieve both flours together 3 times (yes you read that right – the flour needs to be sieved 3 times!)
3. Using either an electric hand mixer, or a food mixer with the whisk attached, whisk the egg whites on high speed until a firm peak forms
4. Gradually add in the sugar & continue to beat at high speed until the mixture is thick and glossy
5. Next add in the egg yolks and beat for another 30 seconds
6. Using a spatula, fold in the flour (this is important to add air but avoid over stirring the mixture as it can make the cake tough)
7. When the mixture is fully mixed, divide it evenly between 2 sponge tins
8. Bake in the oven for 15-20 minutes, until golden in colour
9. Allow to cool for 5-10 minutes and then remove from tin and allow to cool fully on a wire rack
10. Once cooled spread jam (if using) on one side, followed by whipped dairy-free cream & then add the second sponge to the top
11. Sieve icing sugar over the top & enjoy!
Tip: this freezes quite well so you can bake and, once cooled, freeze and then defrost when you need it
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The information provided in this blog/newsletter is intended for healthy adults seeking general guidance on nutrition and healthy eating habits. It is important to note that the advice and recommendations provided are not a substitute for personalized, one-to-one advice from a qualified healthcare professional, such as a registered dietitian or physician. It is essential to consider your individual circumstances, preferences, and any specific dietary restrictions or allergies you may have when applying the information provided. We do not assume any liability for the use of the information provided in this newsletter. By accessing and utilizing this information, you acknowledge and agree that you are doing so at your own risk.
