Recipe for allergy sufferers:

This recipe comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

Ingredients

50g (2oz) dairy free margarine
75g (1oz) caster sugar
25g (1oz) soya flour or tapioca flour
50g (2oz) potato flour
50g (2oz) rice flour
½ tsp bicarbonate of soda
1 tbsp golden syrup
5 tbsps soya milk

Method

• Pre-heat the oven to 190°C / 375°F / Gas 5.

• Prepare an 18 cm (7") sponge cake tin.

• Mix the bicarbonate of soda, soya milk and golden syrup together in a litre jug. Leave it to one side for now.

• Beat the margarine and sugar together in a large mixing bowl until creamy and paler in colour.

• Pour the liquid mixture in the jug into the creamed margarine and sugar. Beat well together. It will curdle.

• Add the flours beat well.

• Put the mixture in the cake tin and even out or divide it into 12 paper cases in a bun tin.

• Bake in the centre of the oven for about 25 minutes, 10 - 15 for small cakes.
  

• To test if the cake is cooked gently touch the top of the cake with your finger if it is cooked it will spring back when you remove your finger.

• Leave to cool for 10 minutes and then place the cake onto a cooling rack to cool completely.

• Cut the cake in half and sandwich it together using jam or butter icing (using a dairy free margarine).

• Decorate the top by dusting it with icing sugar.

Makes 1 x 7 inch cake

Susan Swann
www.allergybaking.co.uk

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