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December -
Yolk-free Sandwich Cake
It's party time! Let's
celebrate! Sticking to the Pain Free living diet does not mean
missing out. You can still enjoy your favourite, mouthwatering recipes
while remaining free of arthritis pain. This cake contains no butter, no
milk and no egg yolks, (and of course no artificial colours or preservatives),
yet it still looks and tastes like a sponge cake. My family agree.
In fact, whenever I bake one, I have to fight to get a piece before they wolf it
all down! Try it for yourself. Decorate with Pain-Free Vienna icing
and fake holly for a delicious Christmas Cake.
Enjoy delicious, simple meals that leave you
pain-free and know that you are filling your body with goodness!
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Serves
4
110 g milk-free margarine
110 g caster sugar
2
tablespoons soy flour
2
teaspoons sunflower oil
4
tablespoons water
2
egg whites
1
teaspoon vanilla essence (optional)
170 g unbleached plain flour
3
teaspoons baking powder
1/4 teaspoon salt
1/2 -2/3 cup soy milk
Pre-heat oven to 180°C (350°F). Grease and line two 18 cm
sponge cake tins.
Cream margarine and caster sugar
until light and fluffy. Gradually beat in soy flour, oil and water, mixing well
between each addition. Beat in egg whites and vanilla essence until mixture is
again light and fluffy. Sift flour, baking powder and salt into separate bowl.
Add gradually to cake mixture alternating with soy milk, beating thoroughly
between each addition (finishing with dry ingredients). The mixture should be
light and drop easily from a wooden spoon. If too stiff beat in more soy milk,
1 tablespoon at a time. Spoon mixture evenly into prepared cake tins and cook
in a moderate oven 180°C (350°F) for 20-25 minutes until golden on top and a
sharp knife comes out clean from the centre of cake.
Remove cakes from oven and leave to cool in tins
for 5 minutes until cake starts to shrinks from the sides of tin, then turn out
on wire rack. When cool, decorate as required. This cake can be frozen and
used at a later time.
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