Ingredients for Versatile Vegetarian Sponge Cake
- Cake Flour
- Cornstarch
- 2 tsp baking powder
- Baking Soda
- Caster Sugar
- 120ml vegetable oil
- 120ml milk
- Water
- Lemon Juice
- Spice Essence
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How to Make Versatile Vegetarian Sponge Cake
- Preheat oven to 180°C (350°F).
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the oil, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Do not overmix.
- Spray a 23cm x 23cm x 4cm rectangular baking pan with nonstick spray.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the whipped cream frosting: Whip 250ml heavy cream with 2 tablespoons of icing sugar until soft peaks form.
- Spread the frosting evenly over the cooled cake.
- Optional: Add a few spoonfuls of strawberry jam to the frosting if you added strawberry essence to the batter.
- For a flatter, more evenly cooked cake, use a shallow baking pan. Deep pans can lead to uneven baking in eggless cakes.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
85g
Fat
12g
Carbs
15g
