Title: Eggless White Cake
Categories: Cake Vegan
Yield: 2 9" cakes

2 3/4	c	White flour
1	ts	Baking soda
1/4	ts	Salt
1 1/4	c	White sugar
1/2	c	Corn syrup
1/2	c	Corn oil
3/4	c	Water
1	tb	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 From: Mark Satterly Date: 11 Feb 94

From: Gail Shipp Date: 05-03-98 (14:16) The Once And Future Legend (1) Cooking

previous

next