To make a perfect Lo-Dough Vanilla Sponge cake, you’ll need:

• A mixing bowl
• 240ml of water
• A 6-inch circular cake tin and a circle of baking paper. If using a silicone mould, you won’t require the paper lining.
• An electric whisk (or an old fashioned whisk and a strong arm!)

Directions:

1. Preheat the oven to 180°C/356°F/Gas mark 4.
    
2. Add the contents of the packet into a mixing bowl and place on some scales. Add 240ml of water (this is a more accurate way of measuring 240ml than using a jug).
    
3. Mix well with an electric whisk for around 1 minute, or until the mixture is light and smooth.
    
4. Add the mixture to a lined, 6-inch cake tin and smooth the top with a spatula or the back of a spoon. Bake on the middle shelf of the preheated oven for 35 minutes. 
   
   For best results: Use a 6 inch tin.When putting your cake in the oven, add another ovenproof dish full of cold water (approx. 150ml) at the bottom of the oven to create a steam environment. 
    
5. After 35 minutes, remove from the oven and allow to cool for 15 minutes in the tin.  Ease the cake away from the sides of the tin (you may want to release the sides with a knife) to cool completely on a rack before cutting and decorating.

Alternatively, to serve as a mug cake, add 30g of the mix to a mug, then add 40ml of water and mix well. Microwave on high (800 watts) for 2 minutes and leave to stand for a further 1 minute. One pack makes up to six individual mug cakes.

Store your sponge cake in the fridge, in an airtight container. Consume within 5 days. A pale, white crust may appear on top as it cools. This is just the sweetener crystallising. It’s completely normal and will be covered by whatever delicious topping you add.

Suitable for home freezing (Freeze on day baked).