The stuff of Kryton

An eclectic selection of technology with some cookery

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Project maintained by kryton-me Hosted on GitHub Pages — Theme by mattgraham

Gluten Free Sponge Cake

All measurements are in Small / Large mix

• Small = x2 18cm tin for x8 slices
• Large = x2 20cm tin for x12 slices

Required equipment

• Food mixer (Kenwood chef)
• Accurate scales
• X2 18cm or 20cm round baking tin
• Cooling rack
• Fan oven
  • Set oven to 170°C assuming fan oven

Mix cake

Cream together (fast mix)

• 150g / 225g Margarine
• 150g / 225g castor sugar

Beat in (reasonably fast)

• 2/3 eggs
• 2/3 drops of vanilla extract

Fold in (slow) then beat well (fast)

• 150g / 225g GF self raising flour
• 5ml / 7.5ml baking powder

Mix in (reasonably fast)

May be sloppy but don’t worry this is normal

• 45ml / 67.5ml milk
• 2.5ml / 3.75ml Xanthan gum

Pour in to cake tins

• Small mix in to x2 18cm tin
• Large mix in to x2 20cm tin

Bake cake

• In Preheated 170°C fan oven for 15min
• Wish mixer bowl and beater for butter cream
• Stab with skewer, if clean its done!
• Cool cake
  • Cool in tins for first 10min
  • Cool on cooling rack till room temperature

Make butter cream

Warm butter in microwave

• 75g of Butter
• 20s full power 900W Assuming its from the fridge, if room temp don’t bother

Mix

• 175g of Icing Sugar
• 75g of Butter

Dress cake

• Put down base
• Put butter cream on top
• Put on top layer
• Put butter cream on top
• Add 100’s & 1000’s on top.

/ license

Keywords: cake