Yield: 2 9\" cakes
Measure | Ingredient |
---|---|
2¾ cup | White flour |
1 teaspoon | Baking soda |
¼ teaspoon | Salt |
1¼ cup | White sugar |
½ cup | Corn syrup |
½ cup | Corn oil |
¾ cup | Water |
1 tablespoon | Lemon juice |
Preheat oven to 350F.
Combine dry ingredients. Mix well & ensure there are no lumps. Add the wet ingredients in order listed. Stir until well mixed. The mixture should be thick & heavy. Spoon mixture into 2 well oiled & floured 9" baking pans. Smooth the tops with a spatula as much as possible.
Bake for up to 30 minutes. Check for doneness after 20 minutes & if not done, cook for another 5 minutes & check again. Remove from oven & cool on wire racks for 10 minutes. Carefully turn out onto a wire rack to cool completely. Layer with jam & a lemon icing.
NOTE: It is essential to oil & flour the pans well as the corn syrup does make the batter very sticky. Unlike most sponge cakes, this one does not sag in the middle & while quite light, is still good & hearty.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 11-02-95