Spongecake

By nichc

This eggless sponge cake is a healthy and delicious version of a traditional sponge cake.

Ingredients

• 2 tablespoons margarine (for greasing)
• 1 3/4 cups whole-wheat self-rising flour
• 2 teaspoons baking powder
• 1/4 cup superfine sugar
• 6 tablespoons corn oil
• 1 cup water
• 1 teaspoon vanilla extract
• 4 tablespoons strawberry or raspberry reduced-sugar spread
• superfine sugar (for dusting)

Details

Servings 8

Preparation

Step 1

Lightly grease 2 8 inch round pans with margarine and line with baking parchment.

Sift flour and baking powder into a large bowl, stirring in any bran remaining in the strainer. Stir in superfine sugar.

Pour in corn oil, water, and extract. Mix well for about 1 minute or until mixture is smooth. Divide mixture among pans.

Bake in preheated oven at 350 degrees for 25-30 minutes or until center of cake springs back when lightly touched.

Let the cakes cool slightly in pans then turn out onto wire rack to cool completely.

To serve, place one cake on serving plate. Cover with spread and top with other cake. Dust with superfine sugar.

Per serving:
Calories 273, sugar 27g, protein 3g, carbs 49g, fat 9g, sat fat 1g