Basic Sponge Cake
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Introduction:
This basic sponge cake can be made in a matter of minutes. Using the all-in-one method, you can create a delicious light sponge that would be an ideal base for a birthday cake or to serve with morning coffee or afternoon tea...or both!
Notes:
Serves 8-10.
Preparation:
Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5 and lightly grease and base line 2x20cm (8inch) sandwich tins.
Ingredients:
200g (8oz) Juvela Gluten Free Mix
1 tsp gluten-free baking powder*
100g (4oz) caster sugar
100g (4oz) butter
4 medium eggs (lightly beaten)
* Please check the Food List for suitable gluten-free brands.
Flavoured Variations
This basic mixture can be flavoured simply by adding the following ingredients:
Coffee & Walnut
Add 2tsp coffee granules blended to a paste with hot water and 50g (2oz) chopped walnuts.
Citrus
Add grated rind of 1 orange and 1 lemon.
Ginger
Add 2 tsp ground ginger and/or 50g (2oz) chopped glace ginger.
Cherry
Add 50g (2oz) glace cherries.
Chocolate
Replace 25g (1oz) Mix with 25g (1oz) cocoa* or add 50g (2oz) melted chocolate*
Method:
- Place all the ingredients into a large bowl and beat together until light and fluffy.
- Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven: for sandwich cakes, 25 minutes; for buns, 15-20 minutes.
- Turn out onto a wire rack to cool. Once the cakes have cooled, they can be filled with jam and buttercream.
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