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White: Eggless White Cake 1

Source of Recipe

Mark Satterly


List of Ingredients

2 3/4 cups White flour
1 teaspoon Baking soda
1/4 ts Salt
1 1/4 cups White sugar
1/2 cup Corn syrup
1/2 cup Corn oil
3/4 cup Water
1 tb Lemon juice


Recipe

Preheat oven to 350ºF. 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.