Ingredients

125g HCW Gluten-Free Self Raising Flour

100g butter

125g castor sugar

2 eggs

3 Tbsp lemon juice

1 Tbsp grated lemon rind

1 Tbsp HCW Chia Seeds

1 Tbsp icing sugar

 

Method:

  1. Place flour, softened butter, sugar, eggs, lemon juice, rind and chia seeds into a bowl and beat well.
  2. Pour into a greased baking tin.
  3. Bake at 190°C (conventional oven) or 170°C (fan assisted oven) for 45 minutes.
  4. Turn out onto a wire rack to cool.
  5. When cold, dust with icing sugar.

 

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sponge-cake

These recipes are gluten-free and delicious served hot or cold with custard or ice-cream this Festive Season. They both use our Gluten-Free Self Raising Flour, which has recipes on the back of the pack.

Lemon & Poppy Seed Sponge Cake

 

Ingredients:
125g HCW Gluten-Free Self Raising Flour
100g butter
125g castor sugar
2 eggs
3 tbsp lemon juice
1 tbsp grated lemon rind
1 tbsp poppy seeds
1 tbsp icing sugar
Method:
  1. Place flour, softened butter, sugar, eggs, lemon juice, rind and poppy seeds into a bowl and beat well.
  2. Pour into a greased baking tin
  3. Bake at 190°C (conventional oven) or 170°C (fan assisted oven) for 45 minutes.
  4. Turn out onto a wire rack to cool.
  5. When cold, dust with icing sugar.
Download PDF