Egg-Free Sponge Cake

A simple World War II inspired sponge cake made with margarine, syrup, and milk, sandwiched together with sweet jam.

Baking Vegetarian Quick Cake Egg-Free

Estimated Nutrition

Calories

206.9

kcal / serving

1655.4 kcal total

Carbs

31.6g

per serving

252.8 g total

Fat

7.8g

per serving

62.1 g total

Protein

per serving

24.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Sugar

tbsp

Golden Syrup

CondimentsSauces

tbsp

Jam

Dairy

150

Milk

GrainsCereals

175

Plain Flour

OilsFats

Margarine

Method

Sandwich the cake layers together using the jam.

Cool the cakes slightly in the tins before moving to a wire rack to cool completely.

Bake for 20 to 25 minutes until the cakes have risen and are golden-brown.

Divide the batter between the prepared tins.

Grease and line two 18cm sandwich tins.

Preheat the oven to 190°C.

Alternately add flour and milk to the mixture until smooth and well combined.

Cream the margarine, sugar, and golden syrup together until light and fluffy.

Sift the flour and baking powder into a bowl.