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
- 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
- Cream together the margarine and sugar. Add the Golden Syrup and stir.
- Mix the sifted flour with the baking powder. Add this mixture to the creamed margarine and sugar gradually, with a little milk each time.
- Stir together until the mixture is smooth.
- 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).
- 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.
- 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.