Monday, 25 January 2016

Egg-Free Sponge Cake - Quick

Oven: 190 deg.C
Bake: approx. 1/2 hr - (40 mins if one larger cake is made)

6ozs. Plain Flour (175g) - sifted with 3 tsps. baking powder

2.1/2 ozs. (70g) butter, margarine or Flora
2.1/4 ozs. (60g) caster sugar

1/4pt. milk (150ml.)
1 tblspn. golden syrup (pour hot water on the tablespoon - it's easier to pour off the syrup)

2-3 tablespoons of jam of choice

1. Cream the fat and sugar together till light and 'fluffy'
2. Warm the golden syrup and milk - just enough to melt the golden syrup
3. Place the flour and baking powder gently into your bowl, (on top of the creamed fat)
4. Using an electric beater, add the liquid and whisk until you have a nice smooth creamy consistency.  Use a spatula to gather mixture together and make sure all the flour is mixed in. 
Line either 2 sponge tins or one larger tin
5.Pour in the mixture, and bake until firm - test with a skewer to make sure it comes out clean.
6. Cool.
If using one large tin, slice the cake through and carefully spread your jam on to the base.  Replace the top of the cake.  Using a little sifted icing sugar to decorate.

This sponge is easy to make - especially if you are out of eggs (or aren't able to eat them).  I think it has a slightly denser texture, but isn't bad at all for a quick cake! :o)

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