Gluten free desserts: Mixing it up with packet cakes

Here’s something I didn’t know: you don’t have to just make packet cakes, with packet cakes. Confused? Well, I had always assumed that if you buy a sponge cake mix, that you have to make, well, a sponge cake. Turns out, you can be super creative with the humble pre-packaged mix.

Here are some delicious ideas from the clever crew at Well & Good for some gluten free desserts:

Apple Cinnamon Cake Recipe

Ingredients:

  • 1 packet (400g) Sponge Mix.
  • 3 tbsp soft margarine (or butter)
  • 2 eggs
  • 1/2 cup (125ml) water
  • ½ tbsp cinnamon
  • 1 large apple diced

Method

  • Preheat your oven to 190°C (175°C fan forced)
  • Grease or line a 20cm round tin.
  • In a large bowl combine water, eggs, margarine/butter and cinnamon with the sponge cake mix. Mix with an electric mixer on a high speed for 3 – 4minutes or until smooth, and fold in apple stir until evenly dispersed.
  • Pour the batter into prepared tin and set to bake for 30 – 40 minute.

Need some inspiration for an Aussie favourite? Try these Lamingtons:

Ingredients:

  • For the Base
  • 1 packet (400g) Sponge Mix.
  • 3 Eggs
  • 1/2 cup (125ml) water
  • For the Chocolate Dip
  • 5 tblsp clear jelly crystals (Aeroplane brand is gluten free)
  • 1 cup boiling water
  • 5 tblsp cocoa powder
  • 1 cup icing sugar
  • 1 cup desiccated coconut
  • For the strawberry ‘jam’
  • 8 tblsp clear jelly crystals (Aeroplane brand is gluten free)
  • 1 cup of boiling water
  • 2 cups of Icing sugar

Method

Preheat your oven to 180°C (175°C fan forced)

In mixing bowl combine water and eggs, with the sponge cake pouch. Mix to a smooth batter.

Grease a Teflon square tin 18cm, and pour batter for a flat even spread.

Set to bake for 30 – 40 minutes, and rest in the tin to cool.

In a medium bowl combine plain jelly crystals with boiling water and stir, add cocoa and icing sugar and mix well.

In a separate bowl, combine the ‘jam’ ingredients.

Leave the chocolate dip cool to room temperature. Cut the sponge to you preferred size. You can now add the jam between 2 slices of sponge and layer them together. Dip your sponge fingers in to the choc dip and gently roll in the coconut.

Put your prepared Lamingtons in the fridge to set.

Two delicious desserts with gluten free sponge cake mix as their base!