Eggless white cake
2 9\" cakes
Ingredients
| Quantity | 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 |
Directions
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