Hemisphere Birthday cake

A couple of weeks go, I discovered a hemisphere cake tin in Lakeland and I must say, I think that it is brilliant!  I really enjoy cake making plus icing them.  There are so many possibilities for new ideas; from hedgehogs to ladybirds and spaceships to footballs.  For his birthday cake, my son specifically asked for a white one with red and blue stars as well as spots on it.  I got to work quite promptly as I was quite excited about using my new tin (should I admit to that?).  As my daughter and I have food intolerances, I made a dairy-free, egg-free cake.

Dairy-free, egg-free sponge cake

Ingredients

  • 500g self raising flour plus 3 level teaspoons of baking powder
  • 200g Stork (the block one has no dairy, as opposed to the tub one)
  • 170g sugar
  • 3 level tablespoons of Golden Syrup
  • 560ml soya milk
  • Smooth jam

Method

  1. Cream together the margarine and sugar.  Add the Golden Syrup and stir.
  2. Mix the sifted flour with the baking powder.  Add this mixture to the creamed margarine and sugar gradually,  with a little milk each time.
  3. Stir together until the mixture is smooth.
  4. Bake for 2 hours at 180° C in a heavily greased large hemisphere tin.  Make sure that the tin is kept from moving around (I placed it in a pyrex dish on a baking tray).
  5. Insert a skewer to check if it is cooked (it should come out clean).  When it is ready, the cake should be firm to the touch.
  6. Turn the cake out onto a cooling rack.

Icing the cooled cake

When cooled, the cake is (in my opinion) quite sweet.  For this reason, I only brushed the outside of the cake with smooth raspberry jam that I had boiled and then cooled, rather than adding butter icing.  I could only find jam with bits in so I sieved it into the saucepan so that I would not get any lumps when putting the icing onto the cake. The icing will be held in place better if the jam is used like this.  If you wanted a sweeter version, you could slice the cake in half horizontally and add jam and butter icing.

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