for allergy sufferers:
Chocolate Sponge Cake
recipe comes from Susan Swann who has written the book
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
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.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, wheat free, corn free, gluten
free and egg free.
g (2 oz) dairy free margarine
75 g (1 oz) caster sugar
25 g (1 oz) soya flour or tapioca flour
50 g (2 oz) potato flour
50 g (2 oz) rice flour
15 g (1/2 oz) cocoa or carob powder
50 g (2 oz) chocolate or carob drops
1/2 tsp bicarbonate of soda
1 tbsp golden syrup
5 tbsps soya milk
the oven to 190°C / 375°F / Gas 5.
an 18 cm (7") sponge cake tin.
the bicarbonate of soda, soya milk and golden syrup
together in a litre jug. Leave it to one side for
the margarine and sugar together in a large mixing
bowl until creamy and paler in colour.
the liquid mixture in the jug into the creamed margarine
and sugar. Beat well together. It will curdle.
the flours and cocoa or carob powder beat well.
the cocoa or carob drops and stir in.
the mixture in the cake tin and even out.
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.
to cool for 10minutes and then place the cake onto
a cooling rack to cool completely.
the cake in half and sandwich it together using jam
or butter icing (using a dairy free margarine).
the top by dusting it with icing sugar.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT