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Recipe Title: Eggless Sponge
Preparation Time: Cooking Time: Oven Temperature:
20 mins 30 mins 180c/350f/gas 4
Ingredients:
2 tsp melted butter, for greasing Servings:
225 g/8 oz self-raising wholemeal flour 8
2 tsp baking powder
175 g/6 oz caster sugar
6 tbsp sunflower oil
250 ml/9 fl oz water
1 tsp vanilla essence
4 tbsp strawberry or raspberry reduced- sugar jam
225 g/8 oz self-raising wholemeal flour 8
2 tsp baking powder
175 g/6 oz caster sugar
6 tbsp sunflower oil
250 ml/9 fl oz water
1 tsp vanilla essence
4 tbsp strawberry or raspberry reduced- sugar jam
Recipe Instructions:
Grease two 20 cm/8 inch sandwich cake tins with butter and line them with baking parchment. Sieve the self-raising flour and baking powder into a large mixing bowl, stirring in any husks remaining in the sieve. Stir in the caster sugar. Pour in the sunflower oil, water and vanilla essence. Mix the ingredients thoroughly with a wooden spoon for about 1 minute
until the mixture is completely smooth, then divide between the prepared tins. Bake in an oven preheated to 180c/350f/gas 4, for about 25-30
minutes, until the centre springs back when touched lightly. Leave the sponges to cool in the tins before turning out and transferring to a wire rack. To serve, remove the baking parchment and place one
sponge on a serving plate. Spread with the jam and
place the other sponge on top. Dust the e eggless
Sponge with a small amount of caster sugar before
slicing and serving.
Egg Free
until the mixture is completely smooth, then divide between the prepared tins. Bake in an oven preheated to 180c/350f/gas 4, for about 25-30
minutes, until the centre springs back when touched lightly. Leave the sponges to cool in the tins before turning out and transferring to a wire rack. To serve, remove the baking parchment and place one
sponge on a serving plate. Spread with the jam and
place the other sponge on top. Dust the e eggless
Sponge with a small amount of caster sugar before
slicing and serving.
Egg Free