Sponge cake

1. Pre-heat oven to 190°C.
2. Place the butter, sugar and vanilla extract in a large bowl, beat for 1–2 minutes until a smooth, creamy mixture.
3. Mix the Loprofin Mix, Loprofin Egg Replacer and baking powder together. Gradually stir into the creamed mixture, alternating with the Loprofin Milk.
4. Mix until a soft smooth batter is achieved–do not over beat.
5. Pour the mixture into two individual round sandwich tins or one large tin to make a larger cake.
6. Bake for 30–35 minutes or until well risen and firm to touch.
7. Transfer to a wire rack to cool after 5 minutes.
8. Add your choice of filling such as jam and buttercream.

Chef's tips:

• To change the flavours make the following changes when making the basic sponge mixtures:

Chocolate cake

• Take out 25g of Loprofin Mix and add 35g cocoa powder.

Lemon or Orange Cake

• Add the zest of 2 lemons or oranges.

Coffee Cake

• Add 20g of instant coffee powder dissolved in 1 tablespoon of boiling water.

Red velvet cake

• Take out 25g of Loprofin Mix and add 20g cocoa powder.
• Add 2 tsp of red food colouring.