The store will not work correctly when cookies are disabled.
Gluten Free Sponge Cake Mix – Fruit Cake
Ms. Prinan Anekrattanasin (Chef Prinan)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here. Preparation time: 6 minutes
Proofing and Resting Time: None
Baking Time: 12 minutes
Outcome: 1 Tray
Tools needed: Mixer including bowl, kitchen scale and baking tray
Ingredients and Method
Ingredients
- Sponge
- 1000 g Gluten free Sponge Cake mix
- 550 g Whole eggs
- 400 g Butter soft
- 10 g Salt
- Fruits chopped
- 210 g Dried Apricot
- 150 g Black Raisin
- 150 g Yellow Raisin
- 150 g Dried Prune
- 190 g Red Cherries
- 190 g Green Cherries
- 160 ml. Honey
Method
- Beat all the ingredients for 2-3 minutes on a medium speed or until smooth.
- Mix the fruits with honey in another bowl.
- Add the fruit and honey into the beating bowl and mix for a further 1 minute on slow.
- Spray greasing spray onto the baking tray and place baking paper on top.
- Pour the dough mixture onto the baking tray.
- Bake at 180°C for 30 – 35 minutes.
- Remove from the oven and allow to cool.
- Once cooled cut into 10 x 3 cm pieces.
