GINGER SPONGE

From Margaret Munnerley

Total recipe = 0.5g pro/0.5 units, (up to 1/2 this recipe in any one day is free)

8 tsp egg replacer - free
8 tsp water - free
1 cup caster sugar - free
1 cup (125g) Loprofin mix - 0.5g pro/0.5 unit
2 tsp baking powder - free
1 tsp ginger - free
1 1/2 tbsp golden syrup - free
3 tbsp boiling water - free
7x7 greased and floured tin

Place egg replacer and water in a mixing bowl and gradually add sugar beating well. Boil water and add to margarine and golden syrup. When this mixture is melted add to egg replacer and sugar folding in gently. Sift Loprofin mix, baking powder and ginger 3 times, to incorporate air, gradually fold into mixture. Quickly pour into tin and bake at 200°C for 25-30 minutes. Ice with lemon flavoured icing, using finely chopped lemon rind.