I have been baking for a local fair and as I wanted to include a few gluten free options I decided to buy some pre-blended flour. I will say right now I can’t eat these, but I wanted to share what can be done with this specific flour blend, your millage may vary as blends vary greatly. I’m still not a fan of these flours or their texture, but I understand how useful they can be. These recipes are in no way sponsored or endorsed by Doves Farm, considering I may run them down they might pay me to stop, and they aren’t regular recipes so please understand that I can’t offer much outside of the recipe here, but I wanted to put them up as an example usage of the flour that may be of benefit to a few of my Dear Readers.
This is similar to the other recipe, there’s more sponge, but no add-ins, it takes a lot of baking, but thankfully does gain a nice colour. There isn’t a whole lot to add that I have said already in the Chocolate Sponge Slice recipe, this is a dense sponge, really hard to call it a sponge, but it isn’t much of a cake either, I know, Dear Reader, I’m being harsh, but, eh, it’s fine. I wouldn’t share it if it weren’t. You can make half again of the icing if you want a really heavy top, the thicker the icing the easier it is to mound up. I used a spiced plum jam I made myself, the same one seen in the Pastry recipe, I slathered it on while the sponge was hot, but you’d be better to wait for it to cool because he sponge will tear and is slightly crumbly and moist, I don’t get it either, but it is, Dear Reader, but as it cools it’ll firm up. Do be careful moving it as it can crack easily while it’s still warm.
These sponges will be sliced up, hence the name, and given away with tea for almost free, I wanted to include a few gluten free options because I know how hard it can be, I know not being able to eat them does put me at a disadvantage in describing them, but I’ve been baking so long I can read a recipe and know how it’ll taste and what texture it;’ll have so you can be sure hat same knowledge can be applied here. I think of these as cake for those who don’t want to learn to bake, as to why, well, mine is not to question why, mine is just to supply easy recipes. These were made in minutes of each other, all off the cuff based on a fairy cake recipe, they’re fine cakes, Dear Reader, but they’re not mine, they’re gluten free but they aren’t for me. Like most food these days. Still, I think of the children that will be excluded because someone couldn’t be bothered to make something to include them. I will never be someone who neglects or excludes, Dear Reader. Okay, that’s it for this flour blend. I’ll be back to normal after this, Dear Reader, until then, take care.
For The Sponge
350g Doves Farm Gluten Free Plain White Flour
250g Caster Sugar
250g Margarine, Softened
2 Tsps Baking Powder
Water As Needed
For The Icing
200g Icing Sugar
30g Egg Whites, About 1 Egg
Dash Lemon Juice
1. Pre-heat oven to 200c (Fan) and grease and line a Square Tin.
2. Add everything to a bowl and beat all the ingredients together with an electric mixer until smooth.
3. Scoop mixture into prepared tin, about 3/4 full, and bake for about 20-30 minutes until firm to the touch. Cool in tin for 10 minutes then transfer to a wirerack to cool completely.
1. In a clean bowl beat Egg Whites on a slow speed until soft peaks form.
2. Slowly add in the icing sugar 100g at a time and when the Icing starts to thicken increase the speed.
3. When the Sugar has been incorporated completely add in the lemon and beat until a stiff, slightly duller icing has formed.
4. Spread the Icing onto the cooled jam topped Sponge.