Ingredients:
3 cups gluten-free self raising flour*
200 grams butter
2 cups milk
2 teaspoons bicarbonate of soda (baking soda)
2 tablespoons golden syrup
2 tablespoons cocoa
1 and a half cups of sugar
Method:
Sift the flour and cocoa together.
Add the sugar and golden syrup.
Melt the butter and add to the mixture with 1 cup of milk.
Add the bicarbonate of soda to the other cup of milk and add to the mixture.
Mix well by hand or with electric mixers.
Place into muffin trays and cook for approximately 30 minutes at moderate heat (180 C).
This cake has a nice texture even though it does not have eggs.
All measurements are Australian metric measurements: 1 cup = 250 ml
*I use Orgran self raising flour but in the past have used other gluten-free flours and they work fine too.
This recipe is a bit like a cake recipe that I adapted from a wartime rationing recipe - I think it was called "Victory Sponge". I found it was much better with cocoa than without, in fact, you don't notice the lack of eggs at all in the chocolate version, but my plain (gf) version is a bit hit and miss. So I think that cocoa does something for the texture of cakes, it's not just like adding more flour. I should have a look and see what the carb/protein/fat ratio of cocoa is, or if it's something else.
ReplyDeleteI haven't thought of trying this without cocoa. When I was at a gluten-free show in Brisbane recently one of the demonstators told me that golden syrup is a good substitute for egg so maybe that's why this recipe works so well. I should try this with everything except the cocoa. I usually use egg replacer in my non-chocolate cakes but would like to find a good recipe that doesn't need it.
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