Dairy Free Vanilla Sponge

Dairy Free Vanilla Sponge

My absolutely favourite Christmas dessert is trifle, and despite making the fanciest of desserts all round the world in my previous job as a pastry chef, that is the one thing I crave every year for Christmas.  I never make it any other time, but I definitely enjoy it then and for leftover Xmas breakfast on Boxing Day.  But I can never find dairy free sponge for a quick trifle creation, which does irk me a bit!  Feel free to let me know where you have found any in New Zealand.  But for now, I make it.  So I thought I would share the recipe in case anybody else is having the same problem, and can tolerate egg.  Incidentally, I have made this egg free before by using chickpea brine, and while it’s not the same, it is definitely edible. 

Dairy Free Vanilla Sponge

 
For this picture, I served the sponge with whipped dairy free cream (I use Alfalite Kreem as I can tolerate it, but for others, whipped coconut cream is really nice), and fresh raspberries from my garden. I’m going to use the rest in my trifle tomorrow!

Dairy Free Vanilla Sponge
Serves 8
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271 calories
37 g
186 g
10 g
8 g
2 g
97 g
73 g
25 g
0 g
7 g
Nutrition Facts
Serving Size
97g
Servings
8
Amount Per Serving
Calories 271
Calories from Fat 89
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 186mg
62%
Sodium 73mg
3%
Total Carbohydrates 37g
12%
Dietary Fiber 0g
2%
Sugars 25g
Protein 8g
Vitamin A
10%
Vitamin C
0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 eggs
  2. 1 cup sugar
  3. 1 teaspoon vanilla extract with seeds
  4. 1 cup plain flour
  5. 50 g melted dairy free margarine (I use Nuttelex Buttery)
Instructions
  1. Heat the oven to 180 degrees Celsius.
  2. 1. Place the eggs, sugar and vanilla in a cake mixer with the whisk attachment. Whisk at high speed until very thick, white and fluffy. I whisk mine for 8-10 minutes.
  3. 2. While the eggs are whisking, shake the flour through a sieve.
  4. 3. Line two medium cake tins or one large tin with baking paper, or grease and flour them if not using paper.
  5. 4. Very gently fold the flour into the egg mixture. I usually do this in thirds, being really careful not to beat the air out of the eggs.
  6. 5. Fold in the melted margarine.
  7. 6. Quickly pour into the tins and place in the oven. Bake until cooked through and golden brown. Mine took 15-20 minutes.
beta
calories
271
fat
10g
protein
8g
carbs
37g
more
Fun With Allergy Kids http://allergykids.co.nz/
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