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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.
