Sponge cake (wheat free)

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 16
Servings 0
Time

Ingredients

  • CAKE
  • 100
    ml
    barley flour
  • 100
    ml
    mealie meal
  • 125
    ml
    rice flour
  • 2
    ml
    cream of tartar
  • 5
    ml
    bicarbonate of soda
  • 160
    ml
    castor sugar
  • 90
    ml
    milk
  • 30
    ml
    golden syrup
  • 90
    ml
    sunflower oil
  • 2
    extra-large eggs
  • TO FINISH
  • apricot jam
  • 250
    g
    cottage cheese
  • 100
    ml
    icing sugar
  • gooseberries
 

Method

 
Preheat oven to 180 °C.
Grease two 20 cm cake tins with margarine and dust with barley flour.
Combine the dry ingredients in a bowl.
Beat the remaining cake ingredients together and mix with the dry ingredients.
Divide the batter between the two cake tins and bake for 30 minutes or until a testing skewer inserted in the centre comes out clean.
Turn the cakes out onto a wire rack and leave to cool completely.
To finish:
Sandwich the cake layers together with apricot jam.
Mix together the cottage cheese and icing sugar and spread with the icing on top.
Decorate with gooseberries.

TIPS
Look for barley flour in the fridge at your supermarket or get it from a health shop.
Instead of using rice flour, you could grind raw rice in a coffee grinder.

 

Read more on: starch  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.