“Free From” Lemon Cake
This recipe came about following a request for a birthday cake for a child with an egg allergy. Many egg free recipes I have seen have been pale and quite heavy in texture but after a number of attempts I came up with this delightful sponge cake that was enjoyed by my whole family. Easily converts to Gluten Free and Vegan and also a great standby if I am ever out of eggs !
Ingredients
300g Self raising flour (or gluten free self raising flour with 1/2 tsp xanthan gum)
30g Custard powder (adds colour and depth of flavour to the sponge)
¼ tsp salt
1 tsp bicarbonate of soda
110g Caster sugar
200ml whole milk (or Almond milk for a Vegan cake)
140ml vegetable oil or sunflower oil
30g Golden syrup or maple syrup
Finely grated zest and juice of 1 lemon
1 tsp lemon extract (optional)
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Preparation
You will need 2 x 8 inch sandwich tins greased and base lined.
Start by preheating your oven to 165 degrees c (fan)
In a roomy mixing bowl sift together the self raising flour, custard powder, bicarbonate of soda and salt. Stir in the sugar then add the finely grated lemon zest. Make a well in the centre.
In a mixing jug combine the milk, oil, golden syrup, lemon juice and lemon extract – the mixture will separate but don’t worry.
Mix by hand with a large spoon and start to add the liquid in thirds, stirring well between each addition. You will mix to a fairly thick yet smooth batter.
Divide between the two tins (I prefer to weigh the mixture) then transfer to the oven and bake for 20-25 minutes until the cakes are risen and golden.
Transfer to cooling racks and allow to cool in the tins for about 20 minutes before turning out and cooling completely.
Fill with jam and cream or vegan filling of choice. This cake can be really jazzed up with a selection of fresh fruits.
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