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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 3 |
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Ingredients:
2 3/4 cups white flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups white sugar |
1/2 cup corn syrup |
1/2 cup corn oil |
3/4 cup water |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients.
3. Mix well& ensure there are no lumps.
4. Add the wet ingredients in order listed.
5. Stir until well mixed.
6. The mixture should be thick& heavy.
7. Spoon mixture into 2 well oiled& floured 9 baking pans.
8. Smooth the tops with a spatula as much as possible.
9. Bake for up to 30 minutes.
10. Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
11. Remove from oven& cool on wire racks for 10 minutes.
12. Carefully turn out onto a wire rack to cool completely.
13. Layer with jam& a lemon icing.
14. NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
15. Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.
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