Recipes - Eggless Sponge Cake Recipe

Ingredients

225 g of self-raising whole meal (self-rising whole wheat) flour

2 tsp of baking powder

175 g of caster (superfine) sugar

6 tbsp of sunflower oil

250 ml of water

1 tsp of vanilla flavoring (extract)

4 tbsp of strawberry or raspberry low-sugar jam spread

Caster (superfine) sugar, for dusting

Grease two 20 cm/ 1 8 inch sandwich cake tins (layer pans) and line them with baking parchment with vegan butter.
Sieve (strain) the flour and baking powder into a large mixing bowl, stirring in any bran remaining in the sieve.
Mix in the caster (superfine) sugar.
Mix in the sunflower oil, water and vanilla flavoring (extract) and mix well until the mixture is a smooth consistency.
Divide the mixture between the prepared tins (pans).
Bake the mixture in a preheated oven, 180°C/ 350°F/ Gas 4, for 25-30 minutes until the centre springs back when lightly touched.
Leave to cool in the tins (pans), then turn out and transfer to a wire rack.
To serve, remove the baking parchment and place one of the sponges on to a serving plate.
Spread with the jam as filling and place the other sponge on top. Dust the top of the cake with a little caster (superfine) sugar.

Use melted vegan butter or margarine instead of the sunflower oil if you prefer.
Do allow the melted vegan butter to cool down before adding it to the dry ingredients in Step 4.

	Eggless Sponge Cake Recipe

	Ingredients 225 g of self-raising whole meal (self-rising whole wheat) flour 2 tsp of baking powder 175 g of caster (superfine) sugar 6 tbsp of sunflower oil 250 ml of water 1 tsp of vanilla flavoring (extract) 4 tbsp of strawberry or raspberry low-sugar jam spread Caster (superfine) sugar, for dusting Directions Grease two 20 cm/ 1 8 inch sandwich cake tins (layer pans) and line them with baking parchment with vegan butter. Sieve (strain) the flour and baking powder into a large mixing bowl, stirring in any bran remaining in the sieve. Mix in the caster (superfine) sugar. Mix in the sunflower oil, water and vanilla flavoring (extract) and mix well until the mixture is a smooth consistency. Divide the mixture between the prepared tins (pans). Bake the mixture in a preheated oven, 180°C/ 350°F/ Gas 4, for 25-30 minutes until the centre springs back when lightly touched. Leave to cool in the tins (pans), then turn out and transfer to a wire rack. To serve, remove the baking parchment and place one of the sponges on to a serving plate. Spread with the jam as filling and place the other sponge on top. Dust the top of the cake with a little caster (superfine) sugar. Baker's Tips Use melted vegan butter or margarine instead of the sunflower oil if you prefer. Do allow the melted vegan butter to cool down before adding it to the dry ingredients in Step 4.

	More Recipes for Sponge Cakes