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Carob Sponge Cake

Ingredients:
1/4 Cup of Roasted Carob Powder
2/3 Cup of Caster Sugar
4 Eggs (Free Range Eggs)
3/4 Cup of Cornflour

1 Teaspoon of Cream Tartar

1 Teaspoon of (heaped) Plain Flour
1/2 teaspoon of Bi-carb

Icing sugar for dusting top

Filling:
1 ½ Cup Whipped Cream
Strawberry Jam or any Jam of your preference

Method:
Place 3/4 cup of caster sugar and 4 eggs in a mixing bowl and beat well for 5-10 minutes.
In a separate bowl, sift all other ingredients 2-3 times then fold in gently with a spoon.
 Place into a 20cm cake tin.
Cook in a preheated fan-forced oven (180 C/350 F) for 30-35 minutes.
Cut cake in half and spread jam and whipped cream in centre. Dust top with icing sugar.
Serve immediately or refrigerate.
Serves: 4-6 people