Many thanks to Selina MacKenzie of Talk Radio Europe for inviting me onto her Lifestyles show back in January 2016 to talk about the then new book: ‘Sugar Free Baking’. It was a great show and it was fun to be part of it. The book is all about baking with xylitol: here’s the recipe that featured in the show.
This is the classic tea-time sponge cake simply sandwiched with fruit spread.
175g (6oz) plain flour
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons cream of tartar
- 175g (6oz) softened butter
- 175g (6oz) xylitol
- 3 eggs
- 2 tablespoons milk
Good quality fruit spread
Finely ground xylitol, to finish
Preheat oven to (160C fan ovens) or equivalent
Butter two 18cm (7 inch) loose bottomed sandwich tins
Add the raising agents to the weighed flour.
Whiz the butter and xylitol together in a food processor until light and fluffy.
Sieve the flour and raising agents in carefully and add the eggs.
Whiz again. Add the milk and whiz until very smooth and glossy and everything is well mixed.
(You may need to scrape the mixture down from the sides a couple of times with a flexible spatula.)
Pour into the prepared cake tins.
Bake in the middle of the oven for 18-20 minutes or until the cakes are risen and golden and a skewer inserted comes out clean.
Allow the cakes to rest for a few moments and then carefully loosen the edges with a small palette knife: they should be starting to contract away from the sides of their own accord.
Transfer to a cooling rack.
Once the cakes are cool, sandwich with fruit spread and sieve finely ground xylitol over the top (grind a teaspoon of xylitol in an old-fashioned pestle and mortar to a fine powder).