WHEAT & GLUTEN FREE 3-MINUTE SPONGE

September 22, 2014 / jonesd / 0 Comments

WHEAT & GLUTEN FREE 3-MINUTE SPONGE
* 1 cup Healtheries Simple Bread Mix
* 3/4 cup sugar
* 3 eggs
* 3 tblspn melted butter
* 2 tblspn milk
* 2 tsp baking powder
* Jam
* Whipped Cream

Put Bread Mix, sugar, eggs, melted butter and milk into an electric mixer bowl. Beat on high speed for 3 minutes. Stir in baking powder. Pour into two greased and lined 20cm sponge sandwhich tins. Bake at 190°C for 15-20 minutes or until cake springs back when lightly touched. Leave in tin for 5 minutes before turning out onto a wire rack. When cold sandwhich together with jam and whipped cream.

LEMON SPONGE:
Add 2 teaspoons grated lemon rind to above mixture

ORANGE SPONGE:
Add 1 tablespoon grated orange rind to above mixture

WEET-BIX CAKE

September 22, 2014 / jonesd / 0 Comments

really tasty, easy and quick.
Ingredients:
6 Weet-Bix
1 cup sultanas
1 cup dried apricots, chopped
1 cup almonds, chopped
3 cups milk
2½ cups SR flour

1. Soak the Weet-Bix, sultanas, apricots and almonds in the milk for 3 hours.
2. Add the flour and cook for an hour at 170°C.