Low Protein All-in-One Sponge Cake

(From: 'SHS variety in life for PKU - a recipe book')

200g (7oz) Loprofin Low Protein Mix

200g (7oz) Loprofin Low Protein Mix

110g (4oz) margarine

110g (4oz) sugar

2 tspns baking powder

2 tspns egg replacer

150ml (15fl oz) water

1 tspn vanilla essence (or to taste)

Place all ingredients in a mixing bowl and beat well for 2 minutes using an electric mixer, processor or wooden spoon, until the mixture is light and fluffy and a soft dropping consistency. Divide into two greased 18cm (7 inch) round cake tins. Bake in a pre-heated 180° oven for 20-25 minutes until a light golden colour and cake springs back easily when touched. Remove from the tins and cool on a rack.