Eggless White Cake
Ingredients
2 to 3/4 C. white flour
1 tsp. baking soda
1/4 tsp. salt
1 1/4 C. white sugar
1/2 C. corn syrup
1/2 C. corn oil
3/4 C. water
1 Tbsp. lemon juice
Cooking Instructions
Preheat oven to 350 degrees. Combine dry ingredients. Mix well and ensure there are no lumps. Add the wet ingredients in order listed. Stir until well mixed. The mixture should be thick and heavy. Spoon mixture into 2 well oiled and 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 and if not done, cook for another 5 minutes and check again. Remove from oven and cool on wire racks for 10 minutes. Carefully turn out onto a wire rack to cool completely. Layer with jam and a lemon icing. Note: it is essential to oil and 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 and while quite light, is still good and hearty.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)