Description
All-in-one sponge cake recipe on reverse. A classic raising agent for adding to plain flour when making cakes, scones and puddings.
Home Baking & Cooking, Free from Gluten, Kosher – KLBD, Parve
Uses / Instructions
Storage
Best before: see base.
Replace lid & store in a cool dry place.
Preparation and Usage
How to Use Baking Powder
Use baking powder according to your recipe.
For recipes calling for baking soda use FREEE Bicarbonate of Soda. To make Self Raising Flour, measure 100g FREEE Plain White Flour, add 2 tsp FREEE Baking Powder, stir and sieve into another bowl.
Recipes
All-in-One Sponge Sandwich Cake
Oven 180?C, Fan 160?C, 350?F, Gas 4
200g FREEE Plain White Flour
4 tsp FREEE Baking Powder
3 Eggs
150g Caster sugar
150g Butter, softened
4 tbsp Milk
4 tbsp Jam
1 tsp Icing sugar
1. Pre-heat the oven.
2. Rub butter inside two 15cm/6″ round cake tins.
3. Sieve the flour and baking powder into a bowl.
4. Break the eggs into the bowl, add the sugar, butter and milk.
5. Beat thoroughly. Divide the mix between the tins and smooth the top.
6. Bake for 30-35 minutes.
7. Turn out the cakes.
8. When cold, sandwich with jam and dust with icing sugar.
Package Type
Cylinder
Ingredients
Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Corn Starch*, *Organic produce: 100% GB-ORG-05
Dietary Information
Free From Eggs, Free From Gluten, Free From Milk, Free From Peanuts, Free From Soya
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