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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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saw and thought it might be nice Ingredients:
110 g dairy-free margarine |
110 g caster sugar |
2 tablespoons soy flour |
2 teaspoons sunflower oil |
4 tablespoons water |
3 egg whites |
1 teaspoon vanilla essence (optional) |
170 g unbleached plain flour |
3 teaspoons baking powder |
1/4 teaspoon salt |
1/2-2/3 cup soymilk |
Directions:
1. Cream margarine and sugar until light and fluffy.
2. Gradually beat in soy flour, oil and water, mixing well between each addition. Beat in egg whites and vanilla essence.
3. Sift flour, baking powder and salt into separate bowl. Add gradually to cake mixture with soy milk, beating thoroughly between each addition.
4. The mixture should be light and drop easily from a wooden spoon. If too stiff, beat in more soy milk 1 tablespoon at a time.
5. Spoon mixture evenly into two greased and lined 18cm sponge cake tins, and cook in a moderate oven (180°C) for 20-25 minutes until golden on top and a sharp knife comes out clean from the centre of the cake.
6. Remove cakes from oven and leave to cool in tins for five minutes until cake starts to shrink from sides of tin, then turn onto wire rack.
7. When cool, decorate as required.
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