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Eggless White Cake

Author/Submitted by:
Servings: 2
Categories: Cakes / Desserts

2 3/4  c  White flour
1  t  Baking soda
1/4  ts  Salt
1 1/4  c  White sugar
1/2  c  Corn syrup
1/2  c  Corn oil
3/4  c  Water
1  tb  Lemon juice

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 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.

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