sandra finch

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sarah jane

sandra finch

Help! I have been trying to adapt my favourite Victoria sponge recipe (delia's) so that my granddaughter can eat it she is dairy free. I have used 'pure' spread sunflower but my cakes keep sinking. I have baked since I was 12 yrs old and now coming up to my 60th year and never have had so many disasters. would appreciate some help on this one. thanks.

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Lindsey, Food Editor

sandra finch

Hello,

I’m not sure if you are doing the sponge cake recipe using the creaming method or Delia’s all-in-one sponge cake recipe.

Dairy free sponges can be heavier so they work better with some baking powder added to the self-raising flour.

http://www.deliaonline.com/recipes/cuisine/european/english/classic-sponge-cake.html

Best wishes

Lindsey

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NateJ

type of spread?

I am dairy free and have faced this challenge.

From a chemistry perspective, butter is 80% fat, 16% water and 4 % milk solids.

Non dairy spreads are often made from either hydrogenated fats (traditional margarine) or sometimes palm oil+liquid fats.

I don't know what British labeling requirements are but check to see how many kcals per 100 g; if it is 900, then it is ALL fat. So, in that instance, lower the fat somewhat and put in some extra liquid.

What you'll want is 80g of fat per 100 g of shortening.

As you said, Lindsey, said I usually find adding more baking powder helps, too.

(Can y'all tell I considered being a chemist at one point in my life ;-) ?)

Nate


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sarah jane

sarah jane

thank you for quick reply. I have tried both recipes of Delia's sponge, with same results. so I see I'm going to have to do a bit of ''science'' here. will let you know how I get on ,when having next baking session. Thank you.

 
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