I believe the writer was asking for recipes for spongecakes using no oil or eggs...not advice about following a cake box`s directions. The one recipe that was sent in sounds delicious. I must try it. M.
Eggless Sponge Cake Ingredients 225g/8oz Self Raising Wholemeal Flour 2 teasp Baking Powder 175g/6oz Caster Sugar 6 tbsp Sunflower Oil 240ml/8fl.oz. Water 1 teasp Vanilla Extract 4 tbsp Strawberry or Raspberry Jam Icing sugar for dusting
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease two 20cm/8 inch tins and line them with baking parchment. Set aside.
2. Sift the flour and baking powder into a large mixing bowl, stirring in any remaining bran from the sieve then stir in the caster sugar.
3. Add the oil, water and vanilla extract and mix well with a wooden spoon, until the mixture is smooth.
4. Divide the mixture equally between the two prepared tins and bake for 25-30 minutes until golden brown or until the centre of the sponge springs back when lightly touched.
5. Allow the sponges to cool before turning out and transferring to a wire rack.
6. To serve, remove the parchment from the sponges then place one of the sponges onto a serving plate, spread with the jam, then put the other sponge on top to sandwich it. Dust with icing sugar before serving.
This is from the www.recipezaar.com site. If you go there type in eggless Sponge Cake
Easy Eggless Sponge Cake
Ingredients
* 200 g sweetened condensed milk * 140 g self-rising flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 60 ml melted butter or margarine * 1 teaspoon vanilla essence * 75 ml water
Sieve the flour, baking powder and baking soda together. Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well. Pour the mixture into a greased and dusted 6 inch diameter round tin. Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes. Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove. Cool the the cake on a wire rack.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
