From $4.95
Not every product on our shelves is gluten free, and we will always be straightforward about that. This Arana Silky Sponge Mix contains gluten and milk and is not suitable for coeliacs, those with gluten intolerance, or anyone managing a dairy allergy. For households where gluten is welcome, however, this is the sponge mix that earns its place on the shelf by delivering consistently on the one thing a sponge has to get right: that impossibly light, cloud-soft, melt-in-the-mouth texture that makes a great sponge cake one of the most quietly impressive things to emerge from a home oven. Sponge baking has a reputation for being temperamental, and that reputation is not entirely undeserved, which is precisely why a mix this reliable is worth having on hand. Grandma always believed that good results should be accessible to everyone who cares enough to try, and a sponge mix that genuinely delivers on its promise is exactly that kind of pantry ally.
Flavour Profile: This silky sponge mix produces a delicately flavoured, light, and airy cake with a clean, mild sweetness and a tender, fine crumb that dissolves on the tongue with a softness that is the defining characteristic of a well-made sponge. The flavour is intentionally neutral and elegant, providing the perfect backdrop for cream, fresh fruit, jam, lemon curd, and any other filling or topping without competing with or overwhelming the flavours layered through and around it. The finished cake has a pale golden colour and a smooth, even surface that takes decoration beautifully.
How to Use It: Follow the specific liquid and egg quantities recommended on the packaging for the most consistent result, as sponge batters are more sensitive to ratio changes than most other cake styles. Ensure all your ingredients, including eggs and any liquid, are at room temperature before mixing, as cold ingredients can cause the batter to split or prevent it from achieving the volume needed for a proper rise. Do not overmix once the flour is incorporated, as overworking the batter develops gluten and produces a tougher, denser result that defeats the purpose of a silky sponge mix. Grease your tins thoroughly and line the bases with baking paper rather than relying on greasing alone, and avoid opening the oven during the first two thirds of the bake as the sudden temperature change can cause the sponge to sink in the centre. Allow the sponge to cool completely before filling or decorating, as a warm sponge will melt cream fillings and cause layers to slide.
Ways to Fill, Finish, and Serve Your Sponge: A classic Victoria sponge sandwiched with whipped cream and good quality strawberry or raspberry jam and dusted with icing sugar is one of the most universally beloved cake presentations imaginable and one that requires almost no decorating skill to produce beautifully. A lemon curd and cream filled sponge roll made by spreading the batter thin, baking briefly, and rolling while still warm around a generous filling of lemon curd and whipped cream is a showstopper that looks considerably more technically demanding than it actually is. Fresh strawberry and cream sponge cake, assembled simply with split layers, generous cream, and ripe seasonal berries, is a celebration cake that suits every occasion from a birthday to a weekend afternoon tea without requiring anything more than good ingredients and a little care in the assembly. A passionfruit icing sponge, finished with a simple glaze of icing sugar and fresh passionfruit pulp poured over the top and allowed to drip naturally down the sides, is an Australian classic that never fails to disappear quickly from any table it lands on. Individual sponge fingers or a trifle base made from this mix provide the perfect foundation for a layered dessert with cream, custard, and fresh or poached fruit, where the light texture of the sponge absorbs the surrounding flavours without becoming heavy or waterlogged.
Good to Know: This product is not gluten free and is not suitable for coeliacs or those with gluten intolerance. It contains gluten and milk. Please read the full ingredient and allergen declaration carefully before purchase. This mix contains Colour 102, also known as tartrazine, which is an artificial yellow food colour that some individuals, particularly those with an aspirin sensitivity or hyperactivity concerns in children, may wish to be aware of. If you are looking for a gluten free cake or sponge baking option, please browse our dedicated gluten free baking range throughout the Grandma’s Pantry Online store.
Ingredients: Wheat Flour, Sugar, Emulsifiers (472be, 477, 475, 471), Milk Powder, Aerating Agents (500, 541), Salt, Vegetable Gum (415), Colour (102).
Contains: GLUTEN, MILK.
Store in an airtight container in a cool, dry place, away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
ARANA SPONGE MIX
1 Kg Arana Sponge Mix
400 mls Water
6 Lge (70 gm) Eggs
METHOD: Preheat oven to 200°C (175°C – Fan Forced)
Whisk all ingredients on LOW for 1 minute. Scrape down. Whisk on HIGH for 6 minutes. Whisk on LOW for 1 min.
Cook for 18 – 20 mins or until an inserted skewer comes out clean.
Sponge Round (18 cm) : Scale 200g Batter
Accurate measuring of all ingredients will give you more consistent results.
