Chocolate or Carob Sponge Cake - Dairy and Gluten free
The ingredients I like to use are as follows:
Dove's Freee Bread Flour, Tapioca flour from Buywholefoods Online. Not all tapioca flour is the same. I tried another make once and it was sticky
Pure Dairy free spread - Sunflower or Soya both work well
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 8slices
Author: auntylil
Ingredients
3Eggs
6ozCaster Sugar
6ozDairy free Margarine
3ozGluten free flourI use Dove's Freee Bread Flour
3ozTapioca flour
3teaspoonsGluten free baking powder
2tablespoonsCocoa powderor Carob Powder for caffeine free
1teaspoonVanilla essence
For the Filling
4ozIcing Sugar
2ozDairy free MargarineI use Pure sunflower spread
2teaspoonsCocoa powderor Carob powder to avoid caffeine
1teaspoonCaramel flavouring
Instructions
Put all the cake ingredients in a mixing bowl and beat until light and fluffy.
Grease and flour two 8" Sandwich tins
Share the mixture out equally between the tins. Bang them on the worktop to make the mixture level out
Put in a preheated oven at 175°C for about 25 - 30 minutes or until the top feels springy to the touch and you don't leave a finger impression on it :)
Take out of the oven, run a knife round the outside to loosen from the edge of the tins
Leave in the tins for 5 minutes before turning out onto a rack to cool
For the Filling
Stir all the ingredients together until it's not dusty
Beat until light and fluffy
Spread on to one of the cake halves and put the other cake on top to sandwich them together.
Dust with icing sugar and store in an airtight container.
Notes
You could make extra filling mixture to put on the top of the cake for a special occasion and sprinkle with chopped nuts