Allergy Friendly Birthday Cakes: Our Reliable Dairy Free Sponge Cake Recipe
Spectacular sponges can be dairy-free. Cupcake Dolly has used vegetable margarine in place of butter to produce very tasty, dairy-free cakes. It is worth choosing a brand that you find pleasing. Most supermarkets carry an own-brand baking block margarine, Stork is Granny’s favourite but produces a ‘like it or loath it’ response. There is no particular advantage in choosing a super healthy option as baking nurtures the soul and a little of what you fancy in a balanced diet does you good.
Diary Free Birthday Cake
- 100g or 4oz vegetable margarine
- 100g or 4oz castor sugar
- 2 free range eggs
- 100g or 4oz SR flour
Pre-heat the oven to 180°C (gas mark 4). Then cream the margarine and sugar together until light and fluffy. Next beat in the eggs, adding a spoonful of flour to prevent the mixture curdling, and carefully fold in the sieved flour with a metal spoon in a figure of 8 movement. Spoon into about 12 cupcake cases or 2 x 6 “sandwich tins and bake for about 20 minutes or until well risen, golden brown and springing back when touched.
The sponge can be decorated with glace icing: icing sugar mixed with just enough water to produce a smooth paste or a “butter” icing made with 1 part margarine to 2 parts icing sugar and coloured and flavoured to taste. Sponge cakes are a fantastic medium to stretch your creative flair.
Here at ScratchSleeves we don’t just share our experiences of bringing up an eczema child and favourite allergy friendly recipes, we also manufacturer and sell our unique stay-on scratch mitts and PJs for itchy babies, toddlers and children. We now stock sizes from 0-10 years in a range of colours. Visit www.ScratchSleeves.co.uk for more information.