Eggless Sponge
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.
