Preparation and Usage:
Top tip: Try adding lemon zest to the mix before baking. Heat the juice of a lemon and 50g of sugar until dissolved to make a syrup. Poke holes all over the surface of the warm cake with a skewer and spoon over the syrup.
You will need:
125g of Isabel's Sponge Cake Mix
125g of soft butter or dairy free spread
125g of sugar or sugar substitute
4 Tbsp of milk or milk substitute
1. Preheat your oven to 180, Gas Mark 4 (160C Fan). Grease and line with baking paper a 2lb loaf tin or an 8" round sponge cake tin.
2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg. Fold in the sponge cake mix. Add the milk and mix well.
3. Place the cake mix into the prepared tin and bake in the middle of the oven for 35-40 minutes. Check if the cake is cooked by inserting a skewer, which should come out clean. Leave the cake to cool on a wire rack. Decorate as desired.
Place the cake in a container and eat within 3 days.
Brown Rice Flour, Potato Flour, Cassava Starch, Disodium Diphosphate, Sodium Bicarbonate, Vanilla Flavouring, Salt
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding. We do not accept responsibility for any errors made or if you purchase these products and then find them to be unsuitable