Vegetarian

Eggless Sponge Cake is for Dessert.

Eggless Sponge Cake takes 10 minutes to prepare.

Eggless Sponge Cake takes 30 minutes to cook.

Eggless Sponge Cake makes 3 servings.

The ingredients for Eggless Sponge Cake are:

225g/8oz Wholemeal Flour
6 teasp Baking Powder
175g/6oz Caster Sugar
6 tbsp Sunflower Oil (or 90ml milk)
270ml/8fl.oz. Water
1 teasp Vanilla Extract
4 tbsp Strawberry or Raspberry Jam
Icing sugar for dusting

Here is how you make Eggless Sponge Cake:

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.Number of Servings: 3Recipe submitted by SparkPeople user SUZANNA_XX.

The nutritional information for Eggless Sponge Cake is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 458.6

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 975.1 mg
• Total Carbs: 103.6 g
• Dietary Fiber: 6.8 g
• Protein: 10.6 g

The dietary needs meet for Eggless Sponge Cake is Vegan