Sponge cake

Ingredients:

450 g Doves Farm Gluten Free Plain white flour blend
220 g glucose
3 g Doves Farm Baking Powder
3 g Bicarbonate of Soda
2 egg yolk
100g melted butter
50 g fresh cream
480 g water

Method
Put the flour, glucose, baking powder, bicarbonate of soda in the big bowl. Mix the water, fresh cream, egg yolk, and melted butter in other bowl. ( Be careful that the butter is not too hot. ) Add the liquid mixture in to the flour mixture. Mix the two mixture together with the wooden spoon. Then beat the mixture until you have smooth, creamy mixture ( like batter). Bake the mixture in the oven ( 180 C) for 30 minutes. The sponge is risen when it has golden brown and double in size.

Topping

Strawberry pudding

Ingredients

  • 350g frozen strawberry
  • 300g glucose
  • 50ml fresh cream
  • 450ml water
  • 3 tablespoon corn flour

Method

Mix the strawberry and the glucose in a saucepan. Heat gently until the fruits starts to steam. Put the corn flour in a little bowl and add the around 200 ml water and mix together. Add the rest of water to the fruits. When the fruits start boil put the corn flour mixture into it. Stirring constantly. When the fruit nice and smooth the strawberry pudding is ready.

 

 

 

 

 

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