Eggless White Cake
Preheat oven to 350F.
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
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 &