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

This recipe is dairy free.

Ingredients

225 g (8 oz) soya margarine
225 g (8 oz) caster sugar
175 g (6 oz) self raising flour
50 g (2 oz) carob powder
4 eggs

Butter Icing:
50 g (2 oz) soya margarine
100 g (4 oz) icing sugar
50 g (2 oz) carob powder

Method

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

• Prepare two 18 cm (7") sponge cake tins.

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

• Add the eggs, flour and carob powder and beat well together.

• Divide the mixture between the cake tins and even out.

• Bake in the centre of the oven for about 25 minutes.

• 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 10minutes.

• Then place the cakes onto a cooling rack to cool completely.

• Cut the cake in half and sandwich them together using butter icing.

Butter Icing:

• Cream the soya margarine until pale in colour.

• Mix the carob powder and icing sugar together and mix into the margarine until thick and creamy.

• Use the butter icing to sandwich the cake together.

If you want to decorate the cake I found a hedgehog or butterfly quite easy to do.

Susan Swann
www.allergybaking.co.uk

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