Blueberry Buckle Cake
Winner: Best Use of Sponge Cake Mix

3/4 c sugar
1/4 c softened butter
1 egg
3/4 cup milk (or more if batter is too thick)
2 cups Toro Sponge Cake Mix
2 tsp baking powder 1/ tsp salt 2 cups blueberries

Topping
1/2 cup sugar
1/3 Toro Sponge Cake Mix
1/2 tsp. cinnamon
1/4 butter, cold

Grease 9-inch square pan. With electric mixer, combine softened butter, sugar and egg. Mix in milk and then stir in dry ingredients. Gently fold in berries and spread batter in pan. Make the topping by cutting in the topping ingredients and spread over batter. Bake 45 minutes at 350 degrees.

Strawberry Sponge Cake Trifle
Winner: Best Dessert

Preheat over to 350 degrees. Spray an 9x13 pan with Pam.

Mix:
1 can sweetened condensed milk
1 cup frozen strawberries
1 large package Jell-O Brand Instant Vanilla Pudding Mix
1 large package Jell-O Brand Strawberry Jell-O Mix
1 large tub of thawed Cool Whip

In a food processor or mixer, blend the condensed milk, frozen strawberries, pudding mix and Jell-O mix together. After blended well, fold in 1/2 of the large tub of Cool Whip. (Save the other 1/2 of Cool Whip for topping the trifle.) Put pudding mixture in refrigerator to chill.

1 1/2 Cups Toro Sponge Cake Mix
6 eggs
3/4 C sugar
2 tsp baking powder
1 tsp vanilla
1 cup finely diced fresh strawberries + 1 cup thick sliced strawberries.

In large mixing bowl, blend cake mix, eggs, sugar, baking powder and vanilla together. Beat on high for 6-8 minutes. Fold in 1 C finely diced fresh strawberries. Pour into pan and bake for about 30 minutes or until toothpick comes out clean. Cool cake completely.

Cut cake into cubes. Pour 1/3 of the pudding mixture into a trifle bowl. Add 1/2 of the cubed cake on top of the pudding mixture. Top with some of the thick sliced strawberries. Add next 1/3 of the pudding mixture, rest of cubed cake and some of the thick sliced strawberries on top of that. Top with remaining pudding mixture, strawberries and top that with Cool Whip. Garnish with a few fresh strawberries. Serve chilled.

Lemon Poppy Seed Bread

½ T butter or margarine
2 eggs
1 1/3 cup sugar
2 tsp vanilla
¾ cup oil
¾ cup milk
2 tsp lemon extract
1 ½ cup Toro Sponge Cake Flour
¾ tsp salt
¾ tsp baking powder
2 T poppy seeds

Mix ingredients in order of their listing. Grease and flour bread pans using 1 tsp of Toro Sponge Cake Flour. Bake at 350 degrees for 35-50 minutes depending on size of pan or until inserted toothpick comes out clean. Makes 3 mini loaves or 2 medium loaves.

Almond Poppy Seed Bread

½ T butter or margarine
2 eggs
1 1/3 cup sugar
2 tsp vanilla
¾ cup oil
¾ cup milk
2 tsp almond extract
1 ½ cup Toro Sponge Cake Flour
¾ tsp salt
¾ tsp baking powder
2 T poppy seeds

Mix ingredients in order of their listing. Grease and flour bread pans using 1 tsp of Toro Sponge Cake Flour. Bake at 350 degrees for 35-50 minutes depending on size of pan or until inserted toothpick comes out clean. Makes 3 mini loaves or 2 medium loaves.

Peanut Butter Cookies

NOTE: DOES NOT USE ENTIRE PACKAGE OF FLOUR!

1 cup shortening, butter  or margarine (Jenny's favorite is Imperial Margarine)
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 ½ cups Toro Sponge Cake Flour Mix
1 tsp baking powder
1 ½ tsp baking soda
½ tsp salt

Mix together first 5 ingredients for at least 2 minutes on high speed. Add remaining ingredients and blend well. Chill dough. Roll into balls the size of a walnut. Press with fork that has been dipped in sugar to make a criss-cross pattern.

Bake at 375 degrees for 10-12 minutes on an airbake cookie sheet or 6-7 minutes on a standard cookie sheet.

Package Instructions for Sponge Cake

NOTE: DOES NOT USE ENTIRE PACKAGE OF FLOUR!

For best results, allow eggs to reach room temperature prior to mixing.

1 cup Toro™ Celiac-safe™ Sponge Cake Mix (1/3 of package)
4 eggs
¾ cup sugar
1 ½ tsp baking powder

Preheat oven to 340 °F. Beat eggs and sugar for 6- 8 minutes on high speed or until mixture is ready. Mixture is ready when you can draw three circles with the batter dripping from the beaters and the first circle is still visible. Sift cake mix and baking powder in separate bowl, and gently fold into egg and sugar mixture. Pour the cake mixture into a round, pre-greased spring-form pan. Bake on the bottom shelf of the oven for 28-32 minutes. Cool completely.

SERVING SUGGESTION
Slice horizontally in 2 or 3 layers and drizzle each layer with pineapple juice to moisten. Spread layers with jam or whipped cream and garnish with fruit or berries.

Light Bread

Oven Instructions—Light Bread from Sponge Cake Mix
Our sponge cake mix also makes a light and tasty white bread!

1 package Toro™ Celiac-safe™ Sponge Cake mix
1 package “Active Dry” yeast (7 g)
1 2/3 cup lukewarm milk or water (milk gives a better crust and more nutritious bread but water can be used if lactose intolerance is a problem)

Preheat oven to 400° F
Empty cake mix into mixing bowl
Add yeast packet to mix
Pour 1 2/3 cups of lukewarm milk over flour mixure before starting mixer
Mix ingredients for 3 - 4 minutes on high speed
Grease a 9 x 5 inch pan
Put bread dough in pan
Using a bowl of milk or water, dip spatula and brush until smooth

Cover and leave dough to rise in a warm, moist place for 25–30 minutes We recommend on a cooling rack over your sink or large bowl filled with hot water

Bake on the bottom shelf of oven for 30–35 minutes or until crust is golden brown

Baking Machine Instructions—Light Bread from Sponge Cake Mix

Add 1 2/3 cup of lukewarm water to container of baking machine
Add Toro™ Celiac-safe™ Sponge Cake Mix and half a 7 g packet “Active Dry” yeast (approx. 1 tsp)
Set machine to “Rapid” and “Dark” and start

Jenny's Yellow Cup Cakes

NOTE: DOES NOT USE ENTIRE PACKAGE OF FLOUR!

Cream together:
¼ cup margarine (I like Imperial)
¾ cup sugar
Add 3 eggs (at room temperature) one at a time. Beat well as each egg is added

In a separate bowl, combine:
1 ¼ cup Toro Sponge Cake Flour Mix
2 tablespoons Vanilla Jell-o Cook + Serve dry pudding mix (not instant)
1 tsp. baking powder
dash salt

Add dry mix to cream mixture alternately with ¼ cup milk. Mix well after each addition.

Add ½ tsp. vanilla

Batter will be runny. Fill cupcake papers about 2/3 full. Bake 18 minutes @ 350 degrees. Makes 12-15 cupcakes. Frost with your favorite homemade powdered sugar and butter recipe frosting.

Pizza Crust

NOTE: DOES NOT USE ENTIRE PACKAGE OF FLOUR!

2 1/3 Cups TORO™ Celiac-safe™ Sponge Cake Mix
1 cup lukewarm water
1 full 7 g (1/4 oz) packet Active Dry yeast (approx. 2 tsp)
½ tsp salt

Combine ingredients and mix for 3-4 minutes. Roll out/push out using your fingers onto a jellyroll pan. Dough will be extremely thin. Cover and let rise in a warm, moist place for 20-25 minutes. We recommend on a cooling rack over your sink or a large bowl filled with water.

Cover crust with your desired toppings and bake at 425° for 15 – 18 minutes.

Jenny's Chocolate Cup Cakes

NOTE: DOES NOT USE ENTIRE PACKAGE OF FLOUR!

Cream together:
¼ cup margarine (I like Imperial)
¾ cup sugar
Add 3 eggs (at room temperature) one at a time. Beat well as each egg is added

In a separate bowl, combine:
1 ¼ cup Toro Sponge Cake Flour Mix
2 tablespoons Chocolate Jell-o Cook + Serve dry pudding mix (not instant)
1 tsp. baking powder
2 tablespoons cocoa
dash salt

Add dry mix to cream mixture alternately with ¼ cup milk. Mix well after each addition.

Add ½ tsp. vanilla

Batter will be runny. Fill cupcake papers about 2/3 full. Bake 18 minutes @ 350 degrees. Makes 12 cupcakes. Frost with your favorite homemade powdered sugar and butter recipe frosting.