You may also like
Categories:
margarine caster sugar soy flour sunflower oil water egg whites vanilla unbleached plain flour baking powder salt soymilk
Viewed: 64 - Published at: 9 years agoIngredients
- 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
- 14 teaspoon salt
- 12-23 cup soymilk
Method
- Cream margarine and sugar until light and fluffy.
- Gradually beat in soy flour, oil and water, mixing well between each addition.
- Beat in egg whites and vanilla essence.
- Sift flour, baking powder and salt into separate bowl.
- Add gradually to cake mixture with soy milk, beating thoroughly between each addition.
- 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.
- Spoon mixture evenly into two greased and lined 18cm sponge cake tins, and cook in a moderate oven (180C) for 20-25 minutes until golden on top and a sharp knife comes out clean from the centre of the cake.
- 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.
- When cool, decorate as required.
