Basic Sponge Mix
|Cane sugar||1 Ounce (Raw, 25 Gram)|
|Wheat free milk free baking powder||1 Tablespoon|
|Ground almonds||1⁄2 Ounce (15 Gram)|
|Soya flour||1⁄2 Ounce (15 Gram)|
|Yellow split pea flour||1⁄2 Ounce (15 Gram)|
|Pectin powder||1⁄2 Teaspoon (Dried Pectin)|
|Brown rice||2 Ounce, ground (50 Gram)|
|Sunflower oil/Similar other oil||2 Tablespoon|
|Potato flour||3⁄4 Ounce (20 Gram, Farina)|
|Unsweetened orange juice||5 Tablespoon|
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all ingredients into a bowl and mix with a wooden spoon until you have a creamy cake mix.
Put 6 cake (bun) papers into 6 patty tins, and spoon the cake mix into them.
Bake on the top shelf until golden €” about 15 minutes.
Cool on a wire rack and eat on the day they are made. (Stale buns can be used in jelly, with fruit.)
Serving size: Complete recipe
Calories 802 Calories from Fat 326
% Daily Value*
Total Fat 37 g57.2%
Saturated Fat 4.7 g23.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 73 mg3%
Total Carbohydrates 105 g35%
Dietary Fiber 6.3 g25.2%
Sugars 34.2 g
Protein 15 g29.2%
Vitamin A 0.5% Vitamin C 34.4%
Calcium 6.8% Iron 16.1%
*Based on a 2000 Calorie diet