Eggless white cake

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

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