Eggless Sponge Cake    Veg  CD  CBF   40mins plus cooling

                    Submitted by Claudette Baker, London, UK

Makes 1 x 20cm/8-inch cake    Cold  Vegetarian  Vegan  Cakes  Baked Fayre  Dairy Free

Ingredients
225g/8oz Self Raising Wholemeal Flour
2 teasp Baking Powder
175g/6oz Caster Sugar
6 tbsp Sunflower Oil
240ml/8fl.oz. Water
1 teasp Vanilla Extract
4 tbsp Strawberry or Raspberry Jam
Icing sugar for dusting

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease two 20cm/8 inch tins and line them with baking parchment. Set aside.

2. Sift the flour and baking powder into a large mixing bowl, stirring in any remaining bran from the sieve then stir in the caster sugar.

3. Add the oil, water and vanilla extract and mix well with a wooden spoon, until the mixture is smooth.

4. Divide the mixture equally between the two prepared tins and bake for 25-30 minutes until golden brown or until the centre of the sponge springs back when lightly touched.

5. Allow the sponges to cool before turning out and transferring to a wire rack.

6. To serve, remove the parchment from the sponges then place one of the sponges onto a serving plate, spread with the jam, then put the other sponge on top to sandwich it. Dust with icing sugar before serving.

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