This Recipe is taken from the Country Range Guide to the IDDSI framework which we have worked on with IDDSI consultant and trainer, Andy Cullum. Whilst dysphagia is predominantly a challenge for those working in the Health and Welfare sector, the guide has been written to be inclusive of all people with this condition so it can be used across all sectors, as we know that it can affect people of all ages for a number of reasons.
Sponge Ingredients
We haven’t included quantities in the recipe intentionally as this is dependant upon the amount of sponge you want to make.
- Country Range Plain Crème Cake Mix
- Country Range Skimmed Milk Powder
- Milk
- Vanilla Essence
- Food Thickener (not prescribed)
Sponge Method
- Make up a batch of sponge using the dessert mix, spread onto a baking sheet and bake according to packet instructions.
- Remove any crust so that you only have soft sponge cake.
- Add to your blender with milk powder(for fortification) and blitz with some milk. Keep adding the milk until you have taken away the stickiness.
- Add thickener and keep testing until it passes the Level 4 IDDSI tests.
- Add a drop of vanilla essence to take away any taste of thickener.
- Let the mixture rest to allow the gluten to settle, then test again, adding more thickener or milk as required.
IDDSI Food Levels And Tests Explained
Before you begin this recipe we recommend that you find out more about the IDDSI framework, the IDDSI food levels and how you can test food to each of these levels.
The Country Range Guide To The IDDSI Framework
For more texture modified meal solution recipes, inspiration and advise from IDDSI specialist Andy Cullum, take a look at the Country Range guide to the IDDSI Framework.