LowproteinLIVING

Ingredients:

Ingredients:

50g (2oz) hard margarine or economy butter, at room temperature
50g (2oz) caster sugar
1 x 5mlsp (1tsp) vanilla essence
115g (4 1/2 oz) Loprofin Low Protein Mix
1 x 5mlsp (1tsp) Loprofin Egg Replacer
1 x 5mlsp (1tsp) baking powder
100ml (3 1/2 floz) Loprofin PKU Milk Drink
17.5cm (7inch) round sandwich tin, lightly greased and base lined
with non stick / silicone paper.

Oven temperature: 1900C/3750F/Gas Mark 5

Method:

Method:

1. Place the margarine, sugar and vanilla essence in a large
bowl, beat for 1-2 minutes until light in texture and creamy
coloured.
2. Thoroughly mix together the Loprofin Mix, Loprofin Egg
Replacer and baking powder, stir into the creamed mixture
alternately with the Loprofin PKU Milk Drink, until a soft smooth
batter is achieved. Do not overbeat.
3. Transfer the mixture to the prepared tin and level the surface.
4. Bake the cake in a preheated oven for 15 minutes, until well
risen and firm to touch. The cake will be a very pale colour.
Cool in the tin for 5 minutes before transferring onto a wire rack.
5. When cold the cake may be split and sandwiched with jam
or buttercream. The top may be iced or dusted with icing sugar.

Makes 1 sandwich cake/4-6 portions

Notes:

Optional Flavourings to be added at stage 2:

1. Grated rind 1 small orange.
2. Grated rind 1 small lemon or lime.
3. 1 x 5mlsp (1tsp) coffee granules, dissolved in the Loprofin PKU
Milk Drink.
4. 1 x 2.5mlsp ( 1/2 tsp) sweet spice – i.e. mixed spice, nutmeg or
cinnamon.